Reese’s Peanut Butter Cups 

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What you need

  • 2 cups semi-sweet chocolate chips (I used the Hershey’s milk chocolate)
  • 2 Tbs vegetable shortening
  • 1/2 cup butter (I used salted)
  • 1/2 cup peanut butter
  • 1 cup confectioners sugar (powdered sugar)
  • 2/3 cup Honey Graham Crackers
  • mini cupcake pan
  • 24 – 30 mini cupcake inserts
  • optional:  A double boiler.  (I just use a steel bowl in a pan with water in the pan and throw a lid on the bowl)

Melt the shortening and chocolate chips

In the double boiler melt 2 Tbs of shortening and 2 cups of chocolate chips (the whole bag). I usually bring to a low boil then turn it down a notch.


Make the peanut butter filling:

Add 1/2 cup (1 stick) of butter and 1/2 cup of peanut butter in a sauce pan over medium .   Once the peanut butter and butter looks melted smooth add in 1 cup of powdered sugar while the heat is still on. Let it cook just long enough to crush up the graham crackers (about 1/2 packet) to a fine powder. Add 2/3 cup of crushed graham crackers to the smooth mix.  Turn the heat off and mix in the graham crackers to a nice consistent paste.

Make the Peanut Butter Cups:

Line the pan with the inserts.  Spoon about a Tbs of the melted chocolate into each insert.  I just took a big spoon and dripped it into the bottom and then slid the spoon up each side to fill in the little creases.  Do this for each cup.  Add about 1 heaping tsp of the peanut butter filling to each.  Use the remaining chocolate mixture to cover the tops of each.  Freeze for ~ 2 Hours or refrigerate for around 4 Hours and you’re done!



One thought on “Reese’s Peanut Butter Cups 

    Jarrod said:
    October 27, 2015 at 8:59 pm

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