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Peanut Butter Cups Reeses Cups Copycat

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We've all heard to Reeses Cups the gorgeous chocolates with peanut butter in the middle but I've found a way to make them at home and more for your money!

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Rate this recipe 2.5/5 (4 Votes)

Ingredients

  • 500g milk chocolate
  • 4 heaped tablespoons of peanut butter (smooth or crunchy
  • I used crunchy)

Details

servings 3
Level of difficulty Easy
Preparation time 60mins
Cost Average budget

Preparation

Step 1

Peanut Butter Cups  Reeses Cups Copycat  - Step 1

Melt 250g of your milk chocolate in a bowl over bowling water.

Step 2

Peanut Butter Cups  Reeses Cups Copycat  - Step 2

Once it's all melted, carefully fill your cases with chocolate about 1cm high or slightly less. I used a spoon to fill them making it easier to keep them all about the same.

Step 3

Once you have filled your cases, put the tray into the fridge for at least 3 hours in order for the chocolate to set.

Step 4

Peanut Butter Cups  Reeses Cups Copycat  - Step 4

Now add your peanut butter to your chocolate, this part is based on your preference. I used about half a tablespoon on each and kept it in the middle to make the PB a centre rather than a layer. Put the tray back into the fridge whilst you melt down your remaining chocolate.

Step 5

Peanut Butter Cups  Reeses Cups Copycat  - Step 5

With your last 250g chocolate use the same method as before and pour the chocolate over the PB until its covered. Try to make sure you distribute the chocolate within each case and then you can go back and top up any that have peaks of PB peaking through. The worst thing is having used up all your chocolate on your first 4 cups and not having enough for your remaining 2. Trust me on that, yet I must say it does give the perfect excuse to eat a couple before anyone knows.

Step 6

Peanut Butter Cups  Reeses Cups Copycat  - Step 6

You might need to give your tray a tiny jiggle to flatten out your chocolate but once your happy put your tray back into the fridge to cool for at least another 3 hours.

The longer you leave the chocolate stages to set the better and smoother they will look when you've finished.

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