Homemade Reeses Peanut Butter Cups Recipes

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.

Steps:

• Melt the chocolate in the top of a double boiler. Keep the chocolate warm over low heat until you are ready to start assembling the peanut butter cups.
• Combine the peanut butter, confectioners' sugar, saltines, butter and salt in a bowl and blend with an electric mixer until well combined
• Prepare a muffin pan with 18 paper muffin liners. Add 1 teaspoon melted chocolate to the bottom of a muffin liner. Using the teaspoon, spread the chocolate in a thin, even layer on the bottom and a third of the way up the side. Repeat with the remaining liners. Place the muffin pan in the freezer until the chocolate is set and hardened, about 5 minutes.
• Spread 2 heaping teaspoons of the peanut butter filling in the bottom of a chocolate-coated muffin liner (it should come to below the chocolate line). Top the peanut butter filling with 2 more teaspoons of melted chocolate, spreading it over the top so no filling is visible. Repeat with the remaining liners. Freeze for 10 minutes.
• Serve chilled or at room temperature.

Steps:

• Prepare a cupcake tin with 6 liners.
• Stir peanut butter and powdered sugar together until smooth.
• Spread 1 to 2 tablespoons of chocolate in the bottom of each cupcake liner.
• Dollop 1 to 2 teaspoons of the peanut butter mixture on top of the chocolate.
• Cover each dollop of peanut butter with more chocolate and smooth out the top.
• Refrigerate for 1 hour or until chocolate has hardened.
• Remove peanut butter cups from the liners.
• Enjoy!

Steps:

• Combine everything but the chocolate chips, and press in a greased 8x8" pan.
• Spread melted chocolate chips over top with a spatula, covering entire surface. Chill 2 hours.

Steps:

• To temper the chocolate: Chop the chocolate in to small pieces and place in a bowl over barely simmering water to melt. Bring the chocolate up to 113 degrees F. Turn off the heat, remove the bowl from the simmering water, and let cool, stirring until it reaches 82 to 86 degrees F. It will begin to set a little around the edges at this point. Return the bowl to the hot (now turned off) water for a few seconds at a time, until it reaches 88 to 91 degrees F. Do not let it go over 91 degrees or it will go out of temper.
• Pour melted milk chocolate in a candy mold with individual fluted cups to coat the insides. Pour the excess chocolate back into the bowl and let set or chill to set.
• Meanwhile, mix the peanut butter with the confectioners¿ sugar. Using a small spoon or pastry bag with a large plain tip fill each chocolate cup with the peanut butter filling leaving room for a chocolate seal and chill slightly.
• Using a paper cone or pastry bag filled with melted milk chocolate, fill in the surface of the cups to enclose the filling with chocolate. Let set, then turn out of the mold.

Steps:

• Mix together graham cracker crumbs and powdered sugar. Add peanut butter, and softened butter, mix well.
• Press into ungreased 9x13 pan.
• Set aside.
• In a double boiler, melt your chocolate chips (some people use the microwave to melt chips, which is just fine).
• After chips are melted pour and spread over peanut butter graham cracker mixture.
• Chill in the refrigerator until set. Approximately 25-35 minutes. Keep chilled, or in a fairly cool room away from heat, if you store them out of the fridge.

Steps:

• Put chocolate chips, chocolate bars, and 1/4 c peanut butter in top.
• of double boiler over HOT, not boiling water, stirring till smooth.
• Use small muffin tin liners, or cut regular cupcake liners down to a 1" depth.
• Spoon HALF of the chocolate mixture equally into the liners.
• Melt the rest of the peanut butter over hot water, and spoon this equally over the chocolate layer.
• Top with remaining chocolate.
• Refrigerate to allow cups to set up before serving.
• 12 Large / 24 Tiny.

Steps:

• Mix together - Peanut butter, melted butter, brown sugar.
• Stir in - Powdered Sugar & vanilla.
• Melt Chocolate chips in double broiler or microwave.
• Line up muffin pans with paper baking cups inside.
• With a rubber spatula, drip some chocolate on the bottom of all the baking cups, then layer with peanut butter mixer, then add more chocolate on top. No thicker than 1/4" each.
• Let cool in the refrigerator for 15 minutes to harden.
• Peel paper, eat and enJOY!
• *For a fast and easy recipe just spread the peanut butter mixture on a cookie sheet (with a lip) then spread melted chocolate over the top. Cool and then cut into squares.