Prep 20 mins
Cook 10 mins
These are basically homemade Reese's Peanut Butter Cups.
- 8 ounces butter, melted
- 2 cups cookie crumbs
- 2 1⁄2 cups confectioners' sugar
- 1 cup chunky peanut butter
- 8 ounces milk chocolate
- Line an 8 inch square pan as follows: Turn the pan over, cover with a 12 inch square of aluminum foil shiny side down, fold down the sides and corners to shape the foil, remove the foil, turn the pan over again and place the foil into the pan, pressing it carefully to fit smooth.
- Set aside.
- In the large bowl of an electric mixture (or any large bowl with a wooden spatula), mix the butter with the cookie crumbs, sugar and peanut butter.
- Turn into the lined pan.
- With the bottom of a teaspoon, smooth the mixture to make an even layer.
- Let stand at room temperature.
- Break up the chocolate and melt in the microwave or on top of a double boiler.
- Stir until completely melted and smooth.
- Pour the chocolate on to the peanut butter layer.
- With the bottom of a teaspoon smooth all the chocolate over the bottom layer, touching the sides of the foil.
- Refrigerate for an hour (or longer), until firm.
- Lift the candy from the pan by lifting the aluminum foil.
- Place the candy, still on the foil, on a cutting board.
- Fold down the sides of the foil and let stand.
- If you cut this into squares while cold it will crumble.
- Let it stand for about an hour, then cut into 32 small squares.
- Serve at room temperature.
Everyone enjoyed this version of Reese's Peanut Butter Cups. I don't think that I'll need to be buying any more of them when it is this easy!
I just don't know how to rate this to be totally honest. They were relatively easy to make (I just made it in a pyrex square baking dish, never mind the foil), though I couldn't get the chocolate to spread out JUST RIGHT...leaving some rather huge chunks of chocolate, maybe next time I would just drizzle it or put it down on the bottom and again on the top as another reviewer suggested. You DO have to cut it into bars before everything is frozen. I accomplished this by freezing and checking frequently and cutting and then refrezing. Also, my friend who makes these just kept them frozen, though I feel they are quite fine in the fridge only and could even be left out, though they do get quite messy that way. The chocolate and peanutbutter layers do seperate easily and crack apart as well, so presentation wise, it's not "flawless". Listen, they are good. I feel that the cookie crumbs (ours were ground into a fine powder) were too distracting from the bars/bites and blanded out the taste quite a bit. In other words, I think a dough of peanut butter and confectioners sugar and butter would have been much better with this, and I even think that the chocolate could be smoother and thinner to spread more easily and act more like a coating than half the dessert, if that makes any sense. They didn't taste like reces, to be certain, but I truly couldn't stop eating them...it was like an addiction. So much so that I would play around with this recipe again and make my own version once I got it "right" for me. My dear friend who gave me this recipe over the phone about three minutes before I found it here at the Zaar spelled it out for me like this: 1 Cup Butter (or aprox 200g) 2 cups cookie crumbs (aprox, she uses one full package of petit beres cookies, but stated that in her recipe graham crackers were the called for ingredient) 3 C. confectioners sugar (of which she only uses, gasp, ONE HALF of ONE CUP...yep 1/2C, though she does use a sweetened peanutbutter) 1 C peanut butter (she prefers SMOOTH) 1 bag chocolate chips So many of the measurements were the same. Either way, they are addictive but blanded out by the cookie flavor...I'd rather just bump up the peanut butter flavor quite a bit more. Edited to add: Aprox 1/2 teaspoon...perhaps 3/4th teaspoon CINNAMON makes this a FIVE STAR!!! Now THAT tastes like a Reeses! Also, to get chocolate to spread evenly, best to melt with a bit of milk/butter or cream. I got a nice even spread and only needed to do the chocolate on the top. Excellent.
as we cannot get the "real mcoy" in israel, this was a great discovery-thanks! I think next tiome we will make the following changes: use dark (but milk) chocolate, put half the chocolate in base, then 1/2 the filling, then top with the rest of chocolate (I shall let y'all know how it came out!!)My Daughter has now made this her "secret" recipe for taking to friends as birthday treat..they loved 'em!