A simple but decadent confection that quells the urge to dip your chocolate bar in the peanut butter.
This is the second time I made this recipe, but this time I took the suggestions of 2 reviewers. First, I didn't use paper cups; instead, I used oil spray directly on the muffin tin. (last time everything stuck to the little paper cups) The finished peanut butter cups popped out easily. Second, I took the suggestion of adding 1/4 cup crushed honey graham crackers and some vanilla to the peanut butter mixture. Adding a little bit of butter to the chocolate was also a helpful idea. The finished product was absolutely delicious.
Read MoreThis is a simple recipe. I made mini peanut butter cups. They tasted good but I think I am a recees fan.I didn't us any paper muffin cups and realized it was a huge mistake.s.
Read MoreThis is the second time I made this recipe, but this time I took the suggestions of 2 reviewers. First, I didn't use paper cups; instead, I used oil spray directly on the muffin tin. (last time everything stuck to the little paper cups) The finished peanut butter cups popped out easily. Second, I took the suggestion of adding 1/4 cup crushed honey graham crackers and some vanilla to the peanut butter mixture. Adding a little bit of butter to the chocolate was also a helpful idea. The finished product was absolutely delicious.
Shouldn't have made these. My husband and I have been on a health kick, but I found these and wanted to "try them". Honestly, the first day I didn't really care for them and almost gave them all away. But the next day I tried one again and LOVED it. Now I have to keep disciplining myself not to eat anymore. They are now in the freezer...where they will stay for a while. The thinner the chocolate shell, the better. Oh, and I also used them without liners. I just sprayed the muffin pan with oil and they popped right out after being in the freezer for a bit. No oily residue or taste either.
I dont understand why no one has tried these yet!! It may seem time consuming because the recipe says it takes two hours..but that's just waiting for them to harden (which if you put them in the freezer doesn't take as long as you think). These are better than the regular Reese's(R) peanut butter cups!! So yummy and so much cheaper to make yourself!! Even my husband, who is candy and cookie making challenged made these! Definately worth the wait!
these are really good and fun to make. i would not recommend using "candy melt" chocolate, since it's very waxy. i used dark chocolate chips, but next time i will have more on hand, since the whole package wasn't quite enough to make 12. i would also recommend making the bottoms thicker than the tops, just because it makes it easier to get them out (i also just put them right in without paper cups) . i used chunky peanut butter, but then had to add some creamy to make the sugar/pb mixture. either way, it was delicious. when you're adding the pb mixture, make sure you leave room around the edges so that when you pour chocolate on top it will touch the bottom layer, and not leave any holes. i will definitly make these again.
Amazing. I think this one is my favorite recipe for these...only thing I did differently was to use crunchy peanut butter. Can't wait to make again. Thanks for the post.
I found it easier to pick up paper cups in my hand & pull melted choc. onto the sides with a spoon this way. It looked like too much choc., but I figured it had to be somewhat thick to hold the PB in. Once the cups were filled, I'd used 1/2 bag of chips,as called for & was perfectly divided. Put in freezer for 20 min. Filled w/ creamy PB. I was unsure here b/c the PB mix was thick & seemed to be "heaping" out of the cup when I used all of it. How was I going to cover it w/ choc & make them appear flat like the real thing? But it turned out fine as the PB melted a little on its own & smoothed out nicely as it set at room temp. Then I stuck in fridge to keep cool while I melted rest of chips. I evenly divided melted choc. among all 12 cups.(about 1 tsp. each)Do not try to keep muffin pan clean while you drag choc. to edges! It's too time consuming trying to do that:) It makes no difference in the end. I put in freezer, then fridge & finally to counter. But I think if they sit in fridge for a little while to set up,that is all that's needed. They can be eaten almost immed. Tasted wonderful-kids said too much PB, I thought if anything, too much choc on bottom. But overall, definitely hit the spot! Fix these up in a short box, line with tissue paper, foil, etc. & fill with a half dozen or so cups. They look just like the real thing. They taste rich, but so are the real ones. Mmmm! Thanks for something original, yet creative to make with the kids. Will make again!!
What a wonderful addition to my Favourites! I used a large block of milk chocolate ( not cooking chocolate) and melted it for about 30 secs., stirred and then checked every few seconds until it was completely melted. I poured about a teaspoon into the top of aprox. 10 muffin paper cups and tilted the cup around until the cup was evenly covered. I then 'piped' the peanutbutter mixture into the cooled chocolate cups and then covered with the remaining chocolate and put in freezer for about half an hour. They were a big hit with everyone who tasted them!
I made these last night for my family and co-workers as a Valentine's Day gift. They all loved them and my co-workers demanded the recipe. They were so easy to make. I used a 1/2 pd chocolate bar, melted over a double boiler. I also warmed the peanut butter mixture in the microwave to make it spreadable. To help each step set up faster I used the freezer. It only took about 8 minutes to harder which cut my hardening time in half!!! You must try them, you will love them!!!
Yes, this recipe is great and end product taste GREAT! I found it messy to make. Being a man, my hands are less delicate to spread the chocolate up the sides. I used half and half semi-sweet and milk chocolate. I used mini cupcake liners and made 24 smaller portions (which is more than enough, even for chocolate lovers). I experimented with two of the CPB cups because of the mess to spread chocolate up the sides of the cup. The last two I put about 3/4 tsp of chocolate in cup, rolled a small ball of the PB (PB is moldable), pushed it into the chocolate, letting chocolate to rise naturally around the PB as it was pushed into the chocolate and then I immediately covered it with the second layer of chocolate (without doing the chilling of the bottom first -- chilling the whole thing in the end of filling the cups). This made it less messy and they came out the same as the others having prepared it as suggested in the recipe.
This is a simple recipe. I made mini peanut butter cups. They tasted good but I think I am a recees fan.I didn't us any paper muffin cups and realized it was a huge mistake.s.
The are amazing, and SOOO easy to make!! I think they taste better than the name brand ones, plus, they don't have any additives! Awesome!!
I made these for my co-workers and they LOVED them! Instead of making them individual cups, I lined an 8x8 pan with foil and made them more like peanut butter bars. I also added 3/4 c crushed graham crackers into the peanut butter mixture, and the crunch was perfect. After it set in the freezer, I removed the foil and cut it into little squares, and put them on cupcake papers. It just seemed a lot easier than lining each individual cup :~)
These satisfy a mean PB and choc craving, that's for sure! I did these in a muffin tray sprayed with olive oil and they came out perfect. I used milk chocolate on the bottom and sides and dark chocolate on the top. Absolutely delicious!
These were a HUGE mess to make and even eat. Everyone loved them though. I used mini muffin cups because I had to make so many of them for a party. I would make them again but not on a regular basis.
I thought these were delicious. After reading many reviews, these are the things I found most helpful: 1. Use small muffin cups and oil them...the PB cups come out just fine after frozen. 2. Try to use a thin layer of chocolate on the top and the bottom. The ones that I thought were too thin as I was making them, actually turned out the best when it was time to eat them! 3. I preferred 1/2 milk chocolate chips and 1/2 unsweetened baker's chocolate. 4. I used kosher salt, which added a nice texture to the PB mixture. I easily made these and cleaned up the dishes in under an hour, so it really wasn't that labor intensive or messy in my opinion.
fantastic. Three things: 1) used a mini muffin tin with no liner, just a little spray oil in the cups. 2) added about a tsp of vanilla as others suggested, to the peanut butter mix. 3) Rolled the pb mix into little balls and dropped them into the cups, pressed down with a spoon dipped in powdered sugar, then topped with the remaining chocolate. Excellent!
I used silicone muffin pans so I didn't have to use liners or oil, they just popped right out. I added approx. a tsp of margarine to the chocolate. Also took some suggestions and added vanilla and graham crumbs.
I have made these three times and it gets easier every time. Everyone who has tasted has loooooved them and wants the recipe. I do find it easier to use sturdier cups than making your own paper or foil liners. I went to Michael's, the craft store, and they have "confectioner's cups" to place truffles or various candies in but they are a thick, sturdy waxed paper and are the PERFECT shape for the cups and hold their shape well under the weight of the chocolate. No one could believe that I made the peanut butter cups by hand!
These are yummy! I add a sprinkle of rice krispies before I put the second layer of chocolate on!
These were great! I did take a couple of suggestions on the filling in that I added a spash of vanilla and a few graham crumbs -- I could eat a bowl of that filling! I opted to just use semi-sweet choc chips (since I love them) -- I do wish I had added a bit of butter to the chocolate so that it wasn't quite so hard to bite through, but was delicious. I tried them in a new mini silicone mold I had picked up, and they popped right out like a dream and look quite professional!
Used good quality dark chocolate & organic PB (i.e. just peanuts, nothing added), worked out great...and is the "healthy" version ;) Also tried half the batch with almond butter instead, just as good!
I made these one Christmas & they were loved by everyone. This recipe is a keeper!!
I don't understand the reviews stating that this was messy or time consuming. It took me 20 minutes, and that's with a toddler nipping at my heels. I stuck them in the freezer to harden, and that took 5 minutes. I had the perfect amount of chocolate and filling. I easily brushed the melted chocolate up the sides of the cups. I think it's important to cut the paper liners in half. Then you just barely have to push the chocolate up the edge. These would be better with milk chocolate, but I had to use semi-sweet dairy-free, and they were still delicious.
After reading all the reviews I set out to make these Peanut butter cups and they were delicious and easy. the only change I made was I did two batches one with untrimmed paper cups, and one using only bare muffin tins. Many reviews mentioned paper cups sticking to the chocolate, this issue is solved by not trimming the cups. Using the bare muffin tin method turned out just fine also. Once the chocolate sets they popped out easily and I placed them into untrimmed paper cups, or trimmed if you prefer. Also discovered when using Dark chocolate 60% or greater, to use thin layer at bottom and top. To think of a layer will make it hard to break with your teeth...:) Wonderful treat highly recommend this recipe
Oh dear goodness, this recipe is a forever keeper for sure! I made these for a Christmas gift and it was VERY well received! I did have to make it twice as the first time I didn't use liners (at the suggestion of other reviews) and they totally stuck. Honestly this wasn't too much a tragedy as I enjoyed devouring the stuck batch, but the second time around using the cupcake liners worked perfectly and came off of the cups with no problem! Make this recipe, you're hips may be sorry but your mouth will not be!
This recipe is excellent. Sometimes I actually just use hersheys plain chocolate bars if I have then around the house. I also use mini muffin cups because eating a pb cup the size of a reg. muffin cup (even though cut down) can be very rich!
Very yummy! Very sweet when using semi-sweet chocolate chips. I used a double boiler to melt my choc chips, as I've had bad luck with microwave melting. Also put in some graham wafer crumbs as others have suggested. I would recommend using a mini muffin pan. I put paper liners in and gave each liner a quick spray with Pam. Had no troubles peeling them off. This would make a fantastic Christmas dainty!
Proportions way off... I needed to find another bag of choc chips to finish and still had a quarter cup of peanut butter left over... The peanut butter mixture was too soft to effectively get into the cups. I also found the step of cooling the first part made them crack apart too easily whereas my old recipe just had you drop a ball of peanut butter in and cover right away w/ more chocolate worked better. I used to make these years ago using mini cups but couldn't find any so tried this one. The taste is great though, and super simple. Next time 1/2 the amount of filling will be what I try.
added butter to chocolate for gloss and finish. a double boiler beats out a microwave any day. just put choc in a smaller pot over the bigger pot of very mildly bubbly hot water, that way everything is consistent. used little itsy bitsy metallic liners, no oil, for choc. put inside little tiny clear candy plastic baggiies once cooled and tied off w/ribbon. made great candy gifts.
Incredibly good!!!!! I think it would be good done in a 9x9 and then cut into like 1 square inch pieces.
Great recipe! Used SILICONE mini muffin cups... sooooooo easy. They're thicker and easier to handle than paper and peel off super easy! I used 24 for this recipe. The only change I would make is adding more icing sugar and a bit less peanut butter to make the filling a bit dryer - more like a reese. Thanks for sharing
YUMMM!! For a little 'crunch' I added 1/4 cup of mashed honey graham crackers to the peanut butter mixture, and 1 tsp of vanilla to moisten. I also used semisweet chocolate chips, as one can never go wrong with dark chocolate in this household. Had a little trouble melting the chocolate in the microwave (I usually use a double-boiler), so I added a tbsp of margarine to the mixture. Wonderful!
One of the easiest candy recipes I have ever tried. I used foil cups instead of paper, sprayed them with baking spray and melted all the chocolate with just a tad of vegetable oil to make it softer(less than teaspoon). I mixed the peanut butter/confectioner sugar with a cap-full of Southern Comfort instead of vanilla. I added marshmallows to a few, coconut to a few and left some plain. On top I lightly sprinkled kosher salt. I think these are the best peanut butter cups I have ever had and a welcome addition to our all adult New Years' Day Feast.
I made these for a friend who is a Reeces cup addict, and he said they were 'two thumbs up.' I took the suggestions of other reviewers by greasing a silicone muffin sheet instead of using liners, and added 1/4 cup crushed graham cracker and about 1 tsp vanilla extract to the peanut butter mixture. When they were done the top layer was a bit patchy, and some of the filling was exposed, so I used a pastry brush to smooth the top layer with some additional melted chocolate. It made some really pretty brush strokes, and I'm a bit of an artist, so I'm planning on getting some butterscotch and white chocolate chips - which I can then color with food-dye, and do some nice pictures on the cups for festive treats and gifts to give away.
very rich. Great with milk. my first batch didn't come out of the muffin tins very easily, so i put them back in the freezer and then they came out.
Awesome recipe! Based on other reviews, I added some butter to the chocolate when melting it.. and I added a splash of vanilla to the peanut butter mixture. I used a pastry brush to get the chocolate on the paper liners... Next time, I will make the chocolate layer a little thicker. Everyone who tasted these said they are better than Reese cups! If you have any trouble removing the paper liners, just put them in the freezer for about 10 minutes. Perfect easy recipe!
Exactly like a peanut butter cup tastes! I did not make any changes to the recipe but I did use a brush to apply the chocolate to the cup liners as I wanted a thin coat of chocolate. I had no problem removing the paper liners. The hardest part was waiting for them to firm. Thank you SHAUNNSMOM for sharing your recipe.
These are really yummy! I made them in mini muffin cups and they are the perfect size.
Yum! These were great. Unfortunately my boyfriend does not eat a lot of sweets, therefore, I had to make it my responsibility to eat the whole pan!
Delish! I used a standard size muffin tin and liners and made about six large peanut butter cups. I only added 1/4 cup confectioners' sugar to the peanut butter filling because I really wanted to taste the peanuts and it was plenty sweet. I took huge dollops of peanut butter and encased them in extra thick layers of milk chocolate. You won't find peanut butter cups this good in any grocery store.
These are amazing! I don't know why some people are saying that these were difficult, or messy- I found them to be extremely and by no means messy- my 2 year old even helped! And I was eating one within one hour :)(did not take 2 hrs at all!) Highly recommend! Put's Reese's Cups to shame :) :)
Awesome, easy recipe to make. Instead of normal paper lines I used mini silicone muffin lines (from a dollarstore) and they worked amazing. It was easy to spread the chocolate up and they came off really easy. Plus there were the perfect size. I got 12 out of just over a half recipe (I had to make more peanut butter mixture).
This is a good recipe...I added 1/2 cup graham cracker crumbs to the mix to get that little bit of gritty texture like reese's. Also I make them in mini cupcake papers, since they are so rich a mini one is plenty to satisfy the craving.
These were outstanding! I just couldn't get enough! Really easy to make, as well. I forgot to trim the cups, though, so they were huge, but we just cut them once they hardened (which they will need to do once you pour the remaining chocolate on top--refrigerate for 2 hours). I held the cups, and that made them easy to work it (and not so messy). And my husband and I both feel like they tasted JUST like actual Reese's, too (if not better!). I used Ghiradelli chocolate and SmartBalance peanut butter as well, if anyone is interested.
Sooo good and really easy!!! I used semisweet bakers squares, it's all I had on hand and put my chocolate into molds instead of a muffin tin. They turned out amazing and taste great! These are being wrapped up for Christmas parties this year!
Great recipe-- but take the extra tips as well! I added a teaspoon of butter to the chocolate to silken it a little. I also added 1/4 cup crushed honey graham cracker and 1 tsp vanilla to the peanut butter mixture. Used miniature muffin cups to make the candies like the bite sized Reese's instead of full sized. Skipped the fridge, went directly to the freezer for fast setting. The thinner the chocolate on the walls of the cup the better, as long as it is a solid layer. I also melted a little dark chocolate, put it in a decorating bag and drizzled it over the tops of the cups for a little decoration. Easy and yummy recipe!
Awesome! We made these on a cool night when we were craving chocolate. Fantastic! Didn't change the recipe a bit.
dont make if you are on a diet! excellent! easy to make! I doubled the chocolate and mixed dark with milk. will make cups smaller next time and use amt. in recipe.they got great but they are HUGE. i did use paper cups. very easy cleanup and it peeled off easy. would use everytime.I dont like doing more dishes then I have to. do not trim cups. carefully spread chocolate on sides. then i put in my deep freeze to cool. took 10 minutes if that, each time to cool! excellent easy delicious recipe and looks elegant. i took all paper off and placed in pan lined with wax paper. use a zip lock bag to pipe peanut butter filling in otherwise its a huge sticky mess. this way was much much easier to clean and to direct where you want the peanut butter to go.
I melted a bar of milk chocolate, only took about 1 1/2 minutes, stirring every 30 secs. It was easy to spread around the cups for me, I just turned them slowly and added more as needed. Everyone that had these asked for the recipe and said they are much better than the Reeses cups! And no preservatives, much healthier!
I absolutely love this recipe. I used more chocolate than it called for, but that is just because I love chocolate. I can't wait to try it with dark and white chocolate.
Fabulous! Read the reviews & incorporated some great tips for an amazing result! The only thing I would say is that using a silicone mini muffin pan is the best thing to put these in! Oh! Also, if you're short on time pop it in the freezer rather than the fridge :) Enjoy!
Simple and yummy! What more do you need. Made no changes to the recipe and they turned out perfect. I have added these to my favs! Thanks!
This is almost identical to a peanut butter egg recipe I use at Easter, very yummy. Another twist is to sweeten and thicken your peanut butter with some melted white chocolate, in place of the confectioners sugar. No measurements here, just kind of tried it one day, adding only as much as my taste required. It was delicious.
my husband makes this every year at Christmas time and each time it gets better and better. It is such an easy recipe but absolutely delicious.
VERY GOOD RECIPE Found that silicone mini muffin cups in a 24-mini-muffin pan worked much better-tried paper cups at the beginning and was a mess! Leaving it in the fridge for 45 mins. works just fine. Refrigerate after you've had your fill (if there's anything left!). BEWARE-EXTREMELY ADDICTING
Love love love these so much. I also did not use the paper cups and just sprayed the tart pan. I actually put my peanut butter mix in before I let the chocolate base completely harden because it was hard to get the chocolate to stay up the sides after spraying with the nonstick spray. But it came out wonderfully and my family loved them.
These are little cups of deliciousness! So easy to make. The mess is minimal. Definitely worth the time.
I made this into squares and OMG it was so good. Everyone gave me heck! "Why did you make these? They are so good!"
Yum! These are so good and really very easy to make. The inside is a little soft. I think next time I will add a little more powder sugar. We made some with white chocolate also. Very good. Drizzle melted chocolate (contrasting) on top or sprinkle with chopped peanuts. Very pretty. I used mini muffin tins and parfait paper liners. They turned out nicly and tasted good too!
Very easy, much cheaper than store bought Reeses. Thanks for sharing this recipe :)
Wow, THESE ARE AMAZING and easy. I used mini muffin tins and papers and wow they are to die for.
This doesn't take two hours. Not even close. Place the chocolate in the freezer and it's hard in 3 minutes for the bottom, and ten minutes for the second part. To save time, melt half the chocolate first, pour into wraps, and while they're coolin' make the filling. My cups were ready in about thirty minutes, and as a friend described them, "Women will be tossing themselves at you left and right when they found out you made them by hand." Vice versa ladies when it comes to men. An amazing treat that is easy and delicious.
These are good with the changes I made. I used Almond Bark and about 1/2 cup of creamy peanut butter for the shell. I didn't use salt and added a tsp of vanilla to the peanut butter mixture for the filling. I also didn't see a need to trim down the cups as they come out perfectly. Also, if you put them in the freezer for 10 minutes, they will be set. Fast and easy recipe.
These are great! I used Teddy's natural creamy peanut butter and the texture is just like Reese's.
This recipe is just what a beginner like me needed! It's relatively fast and easy, and tastes great! I've made it twice now, and my family loved them so much they rarely last the day!
Awesome!! I used the papers and they came out of the tins just fine and the chocolate didn't stick as much as other cooks have found. I made a double batch and used 1 cup of creamy and 1 cup of crunchy. That together with the sugar and salt was a little thick to spoon into the tins so I microwaved it to thin it out a little. Worked great. Highly Recommended! If you have people in your family that are always looking for an easy recipe - don't give them this one...keep it for yourself and they'll always think you slaved for hours.
Haven't read all of the reviews, so not sure if this has been suggested yet, but an easier way to spread the chocolate, instead of using a spoon, is with a paint brush. That's what I use in all of my chocolate making when I have to go up the sides of a mold. Of course you use a new one that you designate for food use only. :-D
These are no where near a good as my mothers recipe, which she keeps secret. Your best bet for the chocolate is not semi-sweet chips, but use coating chocolate. It works much better, and that is what it was meant for. As for the peanut butter, I'd recommend adding a bit of vanilla extract to this. I make and sell P.B. cups (& other candies) all the time, so I'd say I know a bit about them.
these were awesome. My boyfriend and i can't stop eating them. they're kinda messy to make, but very easy to make. i will make these a lot im sure
These were GREAT!!!!! Even my husband liked them! I found this recipe somewhere else and I picked up a hint from there. One writer recomended that you mix 1/5 of each mixture into the other. (One-fifth of the chocolate into the peanut butter and one-fifth of the peanut butter into the chocolate) I'm going to try this next time! even though the husband will think I'm tring to fatten him up!!!!
Oh my goodness!! These are unbelievably amazing!!! I used the same amount of ingredients but made them using a mini-muffin pan ... getting 24 out of a batch. I can't imagine even being able to finish one that was full-size ... they are so rich! I brought a huge batch into share with my co-workers and they were gone by 8:45 a.m.!! Soooo soooo good!!
I love this recipe! I made them at Christmas and liked the idea from another reviewer of spraying a muffin pan with cooking spray and using it instead of muffin cups. I went to Target and found a cookie mold holiday pan that contained 12 Christmas molds and thought that would even be better and it was. I barely used a knife to pop each piece out of the mold and was pleasantly surprised at how nice they looked. My family loved them and I'll be making them again next year and the years to come.
This was really good. Kinda like reese's but not. It has more of a peanut butter flavor to them.
Great, simple recipe with a delish ending. I used reduced fat PB to "healthy them up a bit". I plan on making these again with dark chocolate. So good.
This is 5 stars for taste and ease for the decadence of these tasty morsels. But, I did have difficulty with the melted chocolate ( I used Ghirardelli Double chocolate chips). Mine didn't pour, I had to spoon it in and spread it manually. Next time I'll melt some shortening with it for to thin it out a little. My peanut butter filling was kinda stiff so I added a little milk to make that a little more spreadable. I know it sounds a little like complaining but it's just what I encountered while doing this recipe by no means will it deter me from making these treats again! My boyfriend loves PB & Chocolate and these fit the bill. Thanks for the recipe.
OMG! One of the best things that I have ever made! I made them just as the recipe says and they were insane! I read the reviews and chose to not use cupcake liners and just used a spray oil and they popped right out. I will use mini muffin tins next time because they are huge! So creamy! Loved and this is my new "staple" for get togethers.
My boyfriend said this was his favorite Christmas present from me...I added the graham crackers and vanilla as suggested...thanks for the tips! Making the recipe for the third time in the past 4 days. The first time my dad tried then he said you better make more...THANK YOU!!!
these taste AMAZING!! but i did the mistake of not using muffin cups on the ideas of others. DO NOT do what i did!! they just fell apart and wouldnt come out of the muffin tin!! i used cooking spray, but they just wouldnt budge! eventually i just used my knife to get them out. The presentation wasnt very good, but still great on taste. Next time i will definetly be using muffin cups
This tasted good, but I was really disappointed with the peanut butter inside. It as too thin and creamy and seemed like it should be more pasty/thick like the actual peanut butter cups. I probably won't make these again, sorry.
Oh! These were so tasty! I added vanilla and graham crumbs to the PB, like some had suggested. I also put them in the freezer, and hardened up really quick. Giving the muffin tray a good shaking, got the chocolate on top to really smooth out. I will definitely make these again.
perfect !!! this was so easy to make. thanks for a great recipe. i sprayed the inside of paper cups lightly with pam and they came off very easy
Didn't love these.....I think the powdered sugar can be completely omitted. The peanut butter/sugar mix left a weird coating in my mouth. I used mini muffin tins without a liner, and it worked fine. Also, I microwaved the peanut butter so it was easier to work with. These would probably be better with a bit of tweaking. As is, they were only okay,
These are fantastic. I live in France and cant get Reese's (not easily anyway) here so am very happy to find this recipe. What I did find useful were mini muffin cup liners made of silicone which work perfectly for this recipe, they retain their shape, and are reusable and easily detachable from the chocolate. Thank you for adding this recipe!
I love this recipe, it was easy for me and my 9 year old neighbor, but used more chocolate then was called for.
I followed the original recipe and these turned out SO yummy! The peanut butter was so creamy, and the milk chocolate chips were the perfect match. The only thing I will change for next time is to try using a silicone muffin pan. The paper cups were very time consuming and messy for me, but the taste was worth it!
Made these with my kids and we all loved them.. Very easy to make. Used little paper cups and had no problems peeling them off. Great recipe. Thanks for sharing.
These were AMAZING! They definitely beat the store bought. I used the paper cup liners and spooned the melted chocolate (which I melted butter in w/ the chocolate) into the tin cups ( about a 1/4 of the way up). Then put into freezer. After I mixed up the peanut butter mixture, I took the chocolate cups out of the freezer & added the P.B. (close to the to the top but not quite). I took the rest of the melted chocolate and poured it on the top (with a small spoon) over all the cups and put in the freezer for about 15-20 minutes. They're great frozen because they pop right out of the cupcake tins! Then you can eat them chilled or wait til they're room temp. Total perfection!
These were a huge hit with my husband and kids. I used my silicone muffin cups and they popped right out. I did let the candy harden in the freezer instead of the fridge. I will be making these again.
I tried this in an 8x8 pan like some had suggested, and it didnt go well.. Chocolate was to hard to cut. just sort of squished the peanut butter and broke. I still gave it 5 starts because it tastes great, even though it looks a little gross lol. Next time I will do it as the recipe says to.
Easy to make. Put a little chocolate in the peanut butter mixtue, and put in the freezer to make it set faster. Tastes better than the real thing.
