OK, not exactly a Chris Kimball recipe, but Reese’s are my 11-year-old son’s favorite candy. So making a better Peanut Butter Cup at home was how I spent my Friday night.
I mixed half dark chocolate and half milk chocolate to get a nicely balanced chocolate flavor. After your first bite you’ll realize that these use a much higher quality chocolate. As every Reese’s-lover knows, the filling is more than just peanut butter; so I added confectioners sugar for sweetness and powdered milk for texture.
I patted the peanut butter mixture into bottle-cap shaped discs, and froze them for 30 minutes. I melted the chocolate; put a spoonful of chocolate at the bottom of a mini-cup cake liner (1-5/8″ liners). Added a frozen disc of peanut butter. Topped off with another spoonful of melted chocolate. Finally, I froze for 30 minutes to set them quickly.
- After finishing half the cups, the peanut butter discs started to get too soft and sticky. Next time I’ll purposefully work in 2 batches.
- The chocolate wasn’t runny, so I had to smooth each top off with a spoon.
- Because my supermarket only sells powdered milk in huge packages ($8 for 10-qts), I substituted non-dairy creamer ($2 for 11-oz). Next time I will look for “real” powdered milk ahead-of-time, rather than try to pick it up at the last-minute.
- These definitely have a richer chocolate flavor. Partially, that’s because of the dark chocolate, but also because my discs were hand-made (not perfect fitting), so I ended up using more chocolate (never a bad thing; just a note).
- Because I bought all the ingredients on sale, I was surprised that this recipe cost exactly what it costs to buy ready-made Reese’s. Reason: Chocolate cost $4/lb and peanut butter only $1.50/lb, so my higher chocolate-to-peanut butter ratio was the main culprit.
Cost: $6. (makes 30-ounces, about 42 truffles)
How much work? Not a lot.
How big of a mess? Low.
Started: 6:50 pm. Dessert Time: 8:11.
1-1/2 cup creamy peanut butter
1/2 cup nonfat dry (powdered) milk
1/3 cup powdered sugar
12-ounces milk chocolate
6-ounces dark chocolate
mini-cup cake liners (1-5/8 inch)
- In a medium bowl, mix together the peanut butter, dry milk, and sugar until combined; you should have a stiff mixture.
- Line 2 trays or baking sheets with wax paper.
- Divide mixture in half, then in half again, so that you have 4 equal globs of mixture. With each glob make 10 bottle cap shaped discs of peanut butter. Lay flat on wax paper lined tray.
- Freeze, uncovered, for 15 minutes. Work each disc free of wax paper, flip and continue freezing for 15 additional minutes.
- Melt the chocolate in a bowl set over simmering water.
- Working in batches of 10 or 20 at a time (keep the rest frozen until ready to coat), put small spoonful of melted chocolate into bottom of mini-cup cake liner. Insert a disc of peanut butter, push down gently to remove any air pockets. Put another small spoonful of melted chocolate on top to cover, working the top smooth to cover evenly.
- Let cool completely or won’t release from cup cake liners. (or freeze for 15-to-30 minutes).