Reese's Peanut Butter Cream Cheese Frosting Filled Brownie Cups [revisited]

Today just happens to be, "Just Because" day!

It's also my son-in-law's birthday.

As I was searching back through the sweet years of Sugartown Sweets, these caught my eye. They have been requested by family and friends more than once! Yes, because they are so yummy!

So after sharing them with you all over seven years ago, I'm reposting them. Just Because! 

Here is the link  to this delectable treat!

You're welcome! 😋

John 3:16

'til we sweet again, Karen 💗

Epic-Mega-Giant Reese's Rudolph and His Mini-me!

It's Rudolph and his mini-me! Well, almost his mini-me!

They may not have the same antlers, but that's because I'm out of those tiny candy canes. And, he kinda only made it to the party because I wanted to show how huge this giant Reese's is!

Half a pound huge! 4 inches across and 1 inch thick huge!

It's still hard to tell in the photo just how big this thing really is, and I had to guard it because when my hunky hubby saw it, he really wanted to swipe it!

He will get a nice surprise tonight to find out it's his after-dinner dessert!

I have a big pot of chili simmering on the stove while the snow is falling today in Fayetteville, and it is beautiful! The snow, not the chili!😜

To create the giant Rudolph, you will need:

One Mega-Giant-Epic Reese's Cup

Regular size candy canes

A large set of eyes-I used the ones from this Wilton's kit

Red Peanut M&Ms

Ready-made frosting

This Reese's cup looks like a pie!

Use a long, sharp, heavy knife to cut/trim the ends off unwrapped candy canes.

I used one of those paper straws to make the opening for the candy antlers.

It was the perfect size.

Just give it some good pressure and twist until straw pushes through the chocolate cup.

If you need to improvise with something else and your opening becomes too big, just dip the ends of the candy canes in a little melted chocolate before inserting into Reese's cup. This will stabilize antlers when chocolate sets. 

Make sure the holes line up evenly or your antlers will be lopsided. I mean, who wants loopy, lopsided antlers?   

Use the icing to attach candy eyes and nose.

Now look at this yumminess!!
You know you need one!

To make the mini-me, I used:

Mini peanut butter cup

Tiny candy eyes

Red Hots candies for the nose

Candy antlers from the same Wilton kit above

Rudolph the Red-Nosed Reindeer will be on CBS tomorrow night (Dec. 9th) @ 8pm!

Will you be watching? I will!

Merry Christmas, Karen 😊

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 happy..at 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