Oh my soul! For me? There’s nothing better than a Reese’s cup on a stressful day or really? ANY time! They’re by and far my favorite candy bar and always has been! I’m a huge peanut butter fan and for me, a Reese’s cup is pure perfection! What I don’t like is almost $1.00 per bar. That’s CRAZY!! So? I figured out how to make them myself! Take a look at this copycat Reese’s peanut butter cup recipe and let me know what you think! I’m of the opinion that you’ll love it as much as I do!
You Will Need:
- ¼ Cup Butter, softened
- 1 Cup Powdered Sugar
- ½ Cup Creamy Peanut Butter
- ½ Cup Graham Cracker, crushed into fine crumbs
- 24 oz. Semisweet Chocolate Chips
- ¼ Coconut oil
- cupcake liners
Ready? I so am! Before you get started, crush the graham crackers and set the butter out to soften.
In a bowl cream together the butter, powdered sugar and peanut butter then stir in the graham cracker crumbs and set aside. Go ahead. Taste test it. You know you want to. Once that’s done, melt half of the chocolate chips with 2 TBS of the coconut oil until their smooth. Do NOT taste test the chocolate. It’s HOT!
If you’re wondering why we melted the chips with oil, it will help the chips harden a bit so they set up to form the cup.
Line a muffin pan with cupcake liners and fill each one of them with about a tablespoon of the chocolate/oil mixture. You might have a bit left over, but that’s okay. We’ll use it later. Refridgerate the chocolate for about 20 minutes so it can harden.
Grab your peanut butter mixture and drop a rounded teaspoon into each cup. Flatten it out a bit, but don’t go overboard. You’ll need to leave enough space on the sides for the chocolate to fully cover it. Now, melt the rest of the chocolate chips with the rest of the oil. You can use the same bowl as before.
Repeat step #2. Drop a tablespoon or so of chocolate into each cup. Make sure that it covers the edges. If you need to use extra, you should have enough chocolate in your bowl to fill any cups that need it. Tap the muffin pan on the counter to smooth the chocolate and refrigerate until they set
Store in an airtight container in the refrigerator, but remove 5-10 minutes before serving so they aren’t so hard.
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