Reese Cups Filling Recipes

HOMEMADE REESE'S PEANUT BUTTER CUPS

Steps:

• Line 3 x 12 hole mini muffin tins with paper patties.
• Combine peanut butter, butter and sugar in a small saucepan over medium heat. Heat until melted, stirring constantly, until it starts to bubble gently. Remove from heat and add the powdered sugar 1/4 cup at a time, stirring vigorously to dissolve into the peanut butter mixture.
• Set the peanut butter filling aside to cool (refrigerate to speed up the process).
• Melt half the chocolate in the microwave in 30 second bursts, stirring in between.
• Pour about 1 1/2 to 2 tsp of melted chocolate into each muffin cup.
• Scoop up one slightly heaped tsp of the peanut butter filling and roll into a ball then flatten slightly. The disc should be smaller than the muffin cup diameter as you want chocolate to cover the side of the peanut butter filling. Place into the centre of the muffin cup. Repeat with remaining peanut butter filling.
• Refrigerate for 20 minutes until the chocolate is set.
• Melt the remaining chocolate in the microwave in 30 second bursts, stirring in between.
• Pour about 1 1/2 to 2 tsp of melted chocolate into each muffin cup, covering the peanut butter filling. Gently bang the muffin tin on the counter top to even out the surface of each peanut butter cup.
• Refrigerate for 20 minutes until the chocolate is set.
• Remove paper patties and serve.

REESE'S PEANUT BUTTER CUPS (COPYCAT)

Steps:

• In a small bowl, mix the salt, peanut butter and powdered sugar until firm.
• Melt the chocolate chips in a double boiler over hot, not boiling water (OR you can melt them in the microwave for about two minutes, stirring midway).
• Grease muffin-tin cups and spoon some chocolate into each, filling halfway.
• With the back of a spoon, draw the chocolate up the edges of each cup until all sides are coated.
• Cool in the refrigerator until firm.
• Spread about a teaspoon of peanut butter mixture onto the chocolate in each cup, leaving room for the final chocolate layer.
• Pour some chocolate (I imagine you will need to re-heat it) onto the top of each candy and spread it to the edges.
• Let sit at room temperature or covered in the refrigerator.
• Turn out of pan when firm.

REESE'S PEANUT BUTTER CUP FILLING

Steps:

• Simple, blend (electric mixer is best with peanut butter) all ingredients together. Even better when chilled slightly.

REESE'S PEANUT BUTTER CUPS

Steps:

• In a small bowl, mix the peanut butter, salt and powdered sugar until firm. Slowly melt the chocolate chips in a double boiler over hot, not boiling, water. You may also melt them in a microwave oven set on high for 2 minutes, stirring halfway through the heating time. Grease the muffin tin cups and spoon some chocolate into each cup, filling halfway. With a spoon, draw the chocolate up the edges of each cup until all sides are coated. Cool in the refrigerator until firm. Spread some of the peanut butter onto the chocolate in each cup, leaving room for the final chocolate layer. Cool the cups again to firm up the peanut butter. Pour some chocolate onto the top of each candy and spread it to the edges. Let sit at room temperature, or covered in the refrigerator. Turn out of the pan when firm.