Description:I saw this recipe in my sister's new cookie and brownie cookbook but I have modified it slightly. This is my version of Reese's Cups. I substituted the milk chocolate for bittersweet or dark chocolate. It doesn't quite look the same, of course, but then I have to do everything by hand so ... enjoy!
Ingredients:Stage 1- 2/3 c. semi-sweet chocolate
- 1 1/3 c. bittersweet chocolate
Stage 2- 1 1/2 c. confectioner's sugar, sifted
- 2 c. peanut butter (creamy or crunchy)
- 1/2 c. wafer crumbs
- 6 tbsps. butter or margarine
Stage 3- 1/3 c. semi sweet chocolate
- 2/3 c. bittersweet chocolate
Directions:Stage 1- Combine the 2 chocolates in a saucepan with a little water (just enough to moisten, about 2 tbsps.) and melt over very low heat.
- Once melted, scoop about 1 tsp. (more or less) of the melted chocolate into a thick 1 oz. muffin cup.
- With the back of a spoon spread the chocolate to the sides of the cup to the rim (as much as possible).
- Set aside and allow to harden for around 20 minutes.
Stage 2- Combine stage 2 ingredients in a bowl and mix.
- Scoop mixture into chocolate lined cups almost to the top.
- With a spatula press down the peanut butter mixture and smooth the top.
- Set aside and allow to set.
Stage 3- Combine the 2 chocolates in a saucepan with a little water (just enough to moisten, about 1 tbsp.) and melt over very low heat.
- Once melted, scoop about 1/2 tsp. (more or less) of the melted chocolate on top of the peanut butter cups. Spread the chocolate to the sides so that the chocolate at the bottom and top seals in the peanut butter.
- Set aside for a few minutes to set. Transfer the cups very carefully (so as not to deform) into boxes or trays and place in the refrigerator to help it set.
In about an hour (more or less) the peanut butter cups are presentable and ready to eat!
Actually, every step is edible but ... I like to wait until I have the finished product, hehehe
