I’d call these Reece’s peanut butter cups… but that would be lying. Reece’s Peanut Butter Cups is trademarked so I can’t use it.
And if I said these are just like them… that’d be a lie too. These are WAY better!!
So easy to make, in fact, that you can sit at the kitchen table and listen to Adventures in Odyssey (or watch a movie) on your laptop while making them. Trust me. I know. 😆
We did a taste test between the “other” brand and these. They are close, but….
- These have more chocolate.
- These have creamier peanut butter filling.
- These are much cheaper.
Here’s how you make them!
Better-Than-Reece’s Peanut Butter Cups
2 pounds chocolate chips
500 g creamy peanut butter
1 1/2 cups icing sugar
6 tbsp melted butter
72 mini paper muffin liners
- Mix the peanut butter, icing sugar and butter until smooth and creamy. Set in fridge to cool.
- Melt 1 pound of chocolate chips in the microwave for 30 seconds at a time, stirring well every 30 seconds, until all the chocolate is melted. Be very careful not to overheat.
- Once it is smooth and melted, place a small dollop in the center of 12 paper liners. Wet your thumb and push it into the dollops to flatten it out. Push the chocolate up the liner as far as you can. Then repeat with the next 12, etc, until all the liners have a chocolate lining.
- If you wet your finger with cold water in between, no chocolate will stick to your finger.
- Once all the chocolate is lining the paper liners, put them in the freezer. Let them cool while you do the next step.
- Remove the peanut butter mixture from the fridge. Make small balls, about 1/2″ in diameter, by rolling them in your hands.
- Once all the balls are made, remove the chocolate from the freezer. Place one ball in each liner.
- Wet your finger in cold water and use your wet finger or thumb to press the ball into shape. It needs to be flattened, but don’t let it touch the side of the liner. You want to be able to fill those gaps with chocolate.
- Once all the peanut butter has been pressed into the chocolate liners, place in freezer to cool, for about 10 minutes. This is a great time to clean up ingredients and dishes.
- About 3 minutes before you remove the treats from the freezer melt the last pound of chocolate the same way you melted the first pound.
- Remove the chocolates from the freezer. Using a teaspoon, or the melted chocolate in a piping (or Ziploc) bag, cover the peanut butter with the chocolate. Be sure to fill in the gaps on the sides and make sure the entire top is covered in chocolate.
- Cool the chocolate peanut butter cups in the freezer or fridge.
- When you are ready to serve them simply pull off the paper liner the same way you would a Reece’s Peanut Butter Cup wrapper.
This makes 72 little chocolatey peanut buttery bits of delicious!! But you can’t count on using all 72 because there will likely only be 60 left by the time you are done… or 50…
These freeze well too, so you can make lots and save them – if you can keep your kids (or spouse) from eating them first! Enjoy!