Recipe by QueenBof6
This is the only recipe my mom ever gave to me and I cherish it. This makes a large batch of candy, and is great as gifts in tins. Very rich, creamy, melt in your mouth, and best of all EASY!!!
Top Review by truebrit
This was so good, I made myself sick from eating so much! It was very simple to prepare, and I followed the tips on point 11, which I found very helpful. The only problem I had was in cutting the candy. Even at room temperature, the chocolate was very hard. When I cut into it, it squashed the soft peanut butter layer. The candy was delicious, though, and really did taste similar to a Reese cup!
- 2 (8 ounce) Hershey chocolate candy bars
- 2 1⁄2 cups butter or 2 1⁄2 cups margarine
- 1 (18 ounce) jar creamy peanut butter
- 1 (16 ounce) box powdered sugar
Directions See How It's Made
- Break apart 1 chocolate bar on a microwavable dish, melt in 30 second intervals, stirring between.
- Spread melted chocolate into a wax paper lined 9x13 dish.
- Place in fridge, allow to cool until firm.
- In large bowl, cream together butter, sugar, and peanut butter.
- Spread on top of cooled chocolate.
- Place in fridge again, allow to cool until firm.
- Melt remaining chocolate bar as before, spread over cool peanut mixture.
- Return to fridge again and allow all candy to cool until very firm, a couple of hours should do it.
- Bring back out of fridge and remove from dish, lift out by wax paper.
- Allow to soften just until you can easily cut without breaking the chocolate or squishing the peanut butter mixture.
- Cut it with a very sharp, non-serrated knife, into strips, then cut the strips into squares.
- This part takes practice to cut without breaking or squishing the candy. Keep in fridge after cutting.
- TIP- Line dish so wax paper hangs over all sides, this makes removal much easier, you can also butter the dish first so the wax paper doesn't slip around.