Reeses Peanut Butter Tart Recipes
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.
REESE'S PEANUT BUTTER BARS
No bake-very easy! They have a lower sugar to peanut butter ratio than other recipes I have seen but are still very rich(!) and quite similar to reeses pb cups.
Provided by Kaarin
Categories Bar Cookie
Time 15m
Yield 24 serving(s)
Number Of Ingredients 5
Steps:
- Mix the crumbs and sugar (sifted is better).
- Add the melted butter and peanut butter.
- Mix well and press into a 9x13 inch pan.
- Melt the chocolate chips in microwave on 70% (about a minute 15 seconds in mine.).
- Spread chocolate over the bars.
- Refrigerate till hard, then take out about 15 minutes before you want to cut them, so the frosting won't crack.
PEANUT BUTTER CUP COOKIES (TARTS)
I first saw these at a bake sale and was so impressed. You bake a ball of dough in a mini-muffin tin, bake, and press a Reese's peanut butter cup into it after you take it out of oven. You are left with a picture-perfect tart, receiving "oohs and aahs" and "how did you do it?" You could even use the refrigerated sugar/peanut butter cookie dough too.
Provided by Roxygirl in Colorado
Categories Dessert
Time 25m
Yield 3 dozen, 36 serving(s)
Number Of Ingredients 10
Steps:
- Cream peanut butter, butter, sugar and brown sugar until fluffy.
- Add egg, vanilla, flour, baking soda and salt' mix well.
- Roll into 1-inch balls (I use small cookie scoop) and place in miniature muffin tins(sprayed with PAM) or in mini cupcake wrappers).
- Bake 8-10 minutes at 375°F.
- When tins are removed from oven, immediately press 1 peanut butter cup into the center of the cookie.
- Allow to cool completely before removing cookies from the tin.
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