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| Message 25544 |
| Ben Collver to All |
| Reese's Peanut Butter Cups |
| 24 Dec 25 13:11:31 |
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PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942
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MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Reese's Peanut Butter Cups
Categories: Candy, Copycat
Yield: 12 Candies
12 Paper muffin cups
12 oz Milk chocolate chips
1 c Reduced-fat peanut butter
1/2 c Powdered sugar
1/4 ts Salt
Paper muffin cups and chocolate--what a glorious day!
The first Top Secret Recipes book features a version of this clone
recipe for America's most beloved candy creation. That recipe now
sits in just about every collection of "copycat" recipes passed
around the Web. But since 1993, I've learned a few things about the
delicate science of Reese's Peanut Butter Cup cloning. You know,
stuff like: "Never clone peanut butter cups while crossing a busy
intersection," and "Don't clone peanut butter cups while under a tall
tree in the rain." These are the sort of handy tips that you don't
find anywhere else on the Internet. These are the things that come
with experience, perseverance and a long, complicated thought
process. Over seven years have passed, and I figured perhaps it was
time to share some of the more useful of these discoveries with all
you great folks here on the site. Now when you make your Reese's
clones, you'll know to use reduced-fat peanut butter for a better
texture. Now when you're craving that delicate combination of
flavors, you'll know to get out the scissors to trim muffin cups for
the chocolate. This is the improved recipe right here, authorized,
and in its entirety! Now you can forget all about that other Reese's
clone formula. Although, you might want to keep in mind the thing
about the busy intersection.
Cut the top half off of the muffin cups so that they are shallower.
Pour the chocolate chips into a glass bowl and melt them in the
microwave: Microwave at 50% power for 2 minutes. Stir the chips
gently, and let them sit for a minute or so. If the chocolate needs
more melting, microwave those chippies again at half power for 30
seconds. Stir gently. Continue the process, stirring gently as you
go. But be very careful not to overcook the chocolate or it'll seize
up on you like day old Carolina roof tar.
Using a teaspoon, spoon a portion of the chocolate into the middle of
a muffin cup. Draw the chocolate up the edges of the cup with the
back of the spoon. Coat the entire inside of the muffin cup with
chocolate and place it into a muffin tin. Repeat with the remaining
muffin cups and then put the whole muffin tin in the fridge so that
the chocolate hardens.
Combine the reduced-fat peanut butter, powdered sugar and salt in a
medium bowl.
When the chocolate in the muffin cups has hardened, pop the sweetened
peanut butter into the microwave oven on full power for 1 minute.
This will soften up the peanut butter so that it easily flows into
the cups.
Spoon a small portion of peanut butter into each of the
chocolate-coated cups. Leave room at the top for an additional layer
of chocolate, which we'll add later. Pop the candy back in the
refrigerator to harden the peanut butter. This should take an hour or
so.
When the peanut butter filling has hardened, re-melt the chocolate
chips in the microwave on half power for 30 to 60 seconds. Use a
teaspoon to spread a layer of chocolate over the top of each candy.
Chill the candy once again to set up the chocolate.
Finally, remember to take the paper off the outside of the peanut
butter cups before eating them.
Recipe FROM:
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