Every once in a while I get a hankering for a Reese’s Peanut Butter Cup. So recently I had one. I don’t know if it was me or if the formula was changed but it seemed gritty and not at all smooth like I remembered it.
So I set out to capture the taste I remembered and low and behold, I think it’s better! And not only better, but really, really easy. For ingredients for the peanut butter and two for the chocolate. So there’s no excuse for not making these Peanut Butter Cups.
The small paper liner cups can be found in grocery stores, party stores, and kitchen stores. They need to be small and just fit the cups. It is ok if they rise slightly above the cups.
Helen’s Reese’s Peanut Butter Cups
3/4 cup cream peanut butter
1/4 cup (1/2 stick) butter, very, very soft but not runnky
1/2 pound powdered sugar
1 teaspoon vanilla
Line 18 mini muffin cups with small paper liners. Set aside.
Place the peanut butter, butter, powdered sugar and vanilla in the bowl of an electric mixer. Beat until very smooth.
For each PB cup, take 1 1/2 tablespoons of the mixture and roll it into a ball. Place it in a cup and flatten it into the cup. Continue until all of the mixture is used.
5 ounces semisweet chocolate
1 tablespoon Crisco or like shortening (Do not use butter or oil)
Place in a small bowl and microwave at half power for about 2 minutes. Stir until smooth. If it won’t smooth out, microwave at half power for 5 to 10 seconds more. Wait for a minute and then stir again.
Using a coffee spoon and working fairly quickly, drop a heaping spoon of chocolate on 6 of the peanut butter candies. Pick up the pan and tilt it around slightly to fill the tops with the chocolate. Repeat for the rest of the candies.
Freeze until hard. Remove each of the candies from its mold and remove the papers. Serve at room temperature.
Makes about 18 Peanut Butter Cups (if you don’t eat any of the peanut butter part while shaping!).