Prep 20 mins
Cook 5 mins
This recipe is from Todd Wilbur's "Top Secret Recipes" (www.TopSecretRecipes.com). In heaven there must be a special place for those of us who love peanut butter & chocolate. This recipe has no added butter like many other copycat recipes. You will need a muffin tin, preferably with shallow cups, but the regular size will work if filled only halfway. Times are a guess-timate and do not include cooling and firming time.
- In a small bowl, mix the salt, peanut butter and powdered sugar until firm.
- Melt the chocolate chips in a double boiler over hot, not boiling water (OR you can melt them in the microwave for about two minutes, stirring midway).
- Grease muffin-tin cups and spoon some chocolate into each, filling halfway.
- With the back of a spoon, draw the chocolate up the edges of each cup until all sides are coated.
- Cool in the refrigerator until firm.
- Spread about a teaspoon of peanut butter mixture onto the chocolate in each cup, leaving room for the final chocolate layer.
- Pour some chocolate (I imagine you will need to re-heat it) onto the top of each candy and spread it to the edges.
- Let sit at room temperature or covered in the refrigerator.
- Turn out of pan when firm.
These were delicious. I've made then twice now and the second time I did modify it slightly. I increased the amount of sugar to about 1/2 cup and also added a few tablespoons of butter while melting the chocolate. I used pure Belgian milk chocolate which gave it a really smooth creamy consistency and excellent flavour. I actually used mini muffin pans without liners or chocolate mould pans that have the striations built in. To speed it up I placed them in the freezer between each step and after completion as well. This set the cups quickly and made it easier to pop the cups out. I just pushed down along the side of the cup and they popped right out. I'm considering changing it up with other fillings as well and see how it goes... caramel or mint.
Awesome taste but boy did I have trouble getting them out of the pan! I did not have the foil cups so proceeded with the directions for greasing the mini-muffin pan (which is non-stick). After refrigerating for 5 hours, I ran a small knife around the edges but I couldn't get them out of the pan without dipping the pan in warm water for about 10 seconds. That helped, but then the centers sort of collapsed as I think the peanut butter is not thick enough. Perhaps increasing the confectioner's sugar to 1/2 C or more would help this. Really good taste, but unless you have the foil candy cups, I would not attempt it. I think it is a lot less work to make the Reese Cup Clone Bars.
Delicious-Decadent-Delightful...A++++ , better than the store bought in flavor...I tagged this playing 'I RED-ommend' Feb. Tag game to make for Valentines...I tagged them and made them a half second later so i mis-matched left over chocolate what ever was on hand (figured what the heckle 'cause it was getting melted... :) ) I had semi-sweet, milk...different cacao %'s...it was all good :)...the tops were darker chocolate on most (did some in micro and some in double boiler)...ummm used chunky PB---yum-yum...mr. free-free went at the pan with a butter knife like he was on a Fri the 13 th assignment of another sort and kind of mangled them but they were his gift so he is allowed :) next time I will use foils- thanks for posting Kat's Mom - fantastic treaties!!! - :)