Friday, May 20, 2016

Homemade Peanut Butter Big Cups Stuffed with Reese's Pieces

Have you heard Reese's delicious news?
 Just in case you missed it, Reese's, my faaavorite candy bar, is debuting their candy cups filled with mini Reese's Pieces. 

In July!

I. Can't. Wait. That. Long.

So after a little trial and error, here is my own version.

And, since I prefer crave the Big Cups, that's what we're making today!

You're welcome!  
You will need chocolate chips, peanut butter, powdered sugar and of course, mini Reese's Pieces.
Melt 1 1/4 cups chocolate chips.
 Spoon into muffin tins lined with cupcake liners. Chill in fridge till set.
 Combine 1 cup peanut butter (with excess oil poured off from the jar) and 1/3 cup powdered sugar.

I much prefer the Smucker's Natural peanut butter texture to regular pb for these candies. My first experiment using a different brand ended up way too soft and creamy. The Smucker's is perfect.

Stir Reese's Pieces into pb mixture. Using a 2 tablespoon cookie scoop-or roll into equal size balls-scoop candy into 16 balls. Yes you will have 2 extra, but they are so yummy even without the chocolate cup! Oh yeah!
 Place pb balls on top of hardened chocolate in muffin tins. Press lightly to flatten a bit.
 Melt remaining 2 3/4 cups chocolate chips.
 Spoon chocolate over candy cups and tap on counter to level tops. Place in fridge till set.
 And there you go!

I think these will keep us least until July!
Oh my but these are sooo good!

Peanut Butter Big-Cup Recipe

1 cup Smucker's Natural creamy peanut butter
1/3 cup powdered sugar
1 cup mini Reese's Pieces
23 oz. bag milk chocolate chips

Line muffin tins with 14 cupcake liners.

Melt 1 1/4 cups milk chocolate chips in a saucepan over low heat. Spoon melted chocolate into cupcake liners. Tap pan on counter to even out the chocolate. Place tins in fridge till chocolate hardens.

Open peanut butter and pour off the excess oil. Combine 1 cup peanut butter with 1/3 cup powdered sugar, stirring to mix well. Add one cup mini candies and stir gently to combine. 

Scoop peanut butter mixture with a two-tablespoon cookie scoop or roll into equal size balls. This recipe will make 16. I had 2 balls left over which makes for a yummy snack even without the chocolate coating! 

Place the peanut butter balls into the chocolate filled liners. 

Melt remaining 2 3/4 cups chocolate chips. Spoon melted chocolate over each candy filled cup. Tap tins onto counter to smooth the tops.

Place in fridge to set.

I also kept mine in an airtight container in the fridge.
These will keep up to two weeks, maybe longer, but I like my candy fresh!

Yippee! We made Reese's Pieces Stuffed Big Cups!

Thanks for stopping by!

Have a Sweet Day, Karen