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Home / How To / How to do Reese & # 039; s peanut butter cups at home

How to do Reese & # 039; s peanut butter cups at home

If you long for the classic combination of peanut butter and chocolate, create a batch of your own Reese peanut butter cups. To make the cups, mix a peanut butter filling that also uses graham cookies and powdered sugar. Then place the filling in a muffin lined with melted chocolate. If you prefer, make a low carbohydrate and low sugar version that uses coconut oil and cocoa powder. For a fun grab on the cups, scoop peanut butter balls and dip them in melted chocolate.

[ Edit ] Ingredients

[ Edit ] Reese & # 39; s Peanut Butter Cups [1]

  • 3/4 cup (65 g) graham cracker crumbs
  • 1 cup (125 g) powdered sugar
  • 1 cup (375 g) creamy peanut butter
  • 3 cups (525 g) milk chocolate chip

Make 16 to 18 cups

Edit ] Low-Carb and Low-Sugar Reese's Peanut Butter Cups [2]

  • 2/3 cup (165 g) creamy all-natural peanut butter, divided
  • by melted coconut oil, divided
  • by vanilla extract, divided
  • 3 tablespoons (22 g) unsweetened cocoa powder
  • of maple syrup, divided
  • Himalayan sea salt to garnish

Makes 12 cups

[ Edit ] Reese & # 39; s Peanut Butter Balls [3]

  • 1 cup (226 g) butter, softened
  • 2 cups (500 g) creamy peanut butter
  • 1 1/2 cups (190 g)) dry roasted peanuts, finely chop de
  • powdered sugar [19659007] 3 cups (525 g) milk chocolate chips, melted

Makes about 30 balls

[ Edit ] Step

[ Edit ] Reese & # 39; s Peanut Butter Cups

  1. Put muffin feed in a muffin plate. Insert 1 muffin liner into each compartment with muffin plastic. Since you will be making 16 to 18 peanut butter cups, you will need two 12-hole muffin containers or four 6-hole muffin tins.
    • If you prefer to make mini-Reese peanut butter cups, use a mini muffin bottle, but spray the tin with coke spray instead of lining them. You will probably get about 30 mini cups.
  2. Mix the graham crackers, sugar and peanut butter. Place 3/4 cup (65 g) graham cracker crumbs in a mixing bowl. Add 1 cup (125 g) of powdered sugar and 1½ cups (375 g) of creamy peanut butter. Use a spoon or hand mixer to combine the mixture.
    • To make mixing easier, consider running the peanut butter for 30 to 40 seconds before adding it to the bowl.
  3. Melted chocolate chips in microwave at 30 second increments. Put 3 cups (525 g) of milk chocolate chips in a microwave safe bowl. Place the bowl in the microwave and heat the chips for 30 seconds. Stir them and then microwave them for another 30 seconds. Continue doing this until the chocolate is melted.
    • If you do not want to microwave the chocolate chips, heat them in a double pan until they melt.
  4. Inventory of chocolate and peanut butter in each cupcake lining. Add melted chocolate to each feed. Tilt the liner or use a spoon so that some of the chocolate comes up a little on the sides. Then add (16 g) of the peanut butter mixture to the liner. Start the peanut butter with the melted chocolate.
    • To smooth the tops, use the back of a spoon to spread the chocolate evenly.
  5. Cool the cups for 1 hour before serving. Put the muffin plate in the fridge. Allow the peanut butter cups to cool until the chocolate is firm and firm. Then remove them and serve.
    • To store remnants of peanut butter cups, put them in an airtight container and keep them at room temperature for up to 2 to 3 weeks. If you prefer cold cups, store them in the refrigerator.

[ Edit ] Low carbohydrate and low sugar rice peanut butter cups

  1. Fill a muffin jar with feed and spray them with cooking spray. Place a muffin liner in each cavity in a muffin plate. Spray each feed with cooking spray and set the tin aside.
  2. Mix half of the peanut butter, oil, vanilla, syrup and all the cocoa. Put 1/3 cup (82 g) of the creamy peanut butter in a bowl along with the melted coconut oil, of vanilla, maple syrup and 3 tablespoons (22 g) of unsweetened cocoa powder. Stir to combine the chocolate mixture and set aside.
    • Avoid using peanut butter that has added oils to make it digestible.
  3. Combine the remaining ingredients in another bowl. Prepare another mixing bowl and place in the remaining 1/3 cup (82 g) of creamy peanut butter, melted coconut oil, vanilla extract and maple syrup. Stir in the peanut butter mixture until even.
  4. Divide the chocolate into the muffin plate and spread it. Spoon approximately of the chocolate mixture into each muffin liner. After you put all the chocolate in the tin, pick up the tin and shake it around so the chocolate spreads over the bottom and sides of the liner.
  5. Divide the peanut butter into sheet and spread it over the chocolate. Jump around the peanut butter mixture directly on each chocolate filled cup. Spread or shake the peanut butter to cover most of the chocolate.
    • It is good if some of the chocolate is still visible around the peanut butter. This only makes the chocolates look handmade.
  6. Garnish with salt and freeze the cups for 30 minutes. Sprinkle some Himalayan sea salt over the top of each peanut butter cup. Then put the muffin plate in the freezer for 30 minutes so the chocolate and peanut butter was added. Remove and serve the cups.
    • Freeze the remains of peanut butter cups in an airtight container for up to a month.

[ Edit ] Reese & # 39; s Peanut Butter Balls

  1. Mix the butter and peanut butter in a bowl. Put 1 cup (226 g) of softened butter in a bowl along with 2 cups (500 g) of creamy peanut butter. Use a spoon or hand mixer to beat the butchers until they are fully combined.
    • You should not see any butter streaks in the mixture.
  2. Stir in the ground peanuts and powdered sugar. Stir in 1 1/2 cups (190 g) finely chopped dry roasted peanuts. Then stir in powdered sugar. Continue to stir until it makes a firm dough.
    • If the dough is still sticky, stir in more powdered sugar until it solidifies.
  3. Scoop the peanut butter mixture into small balls. Use a spoon or cake spoon to shape the mixture into truffle-sized balls about (20 g) in size. If you prefer, make mini-balls that are about 1 teaspoon (7 g) in size.
    • You should get about 30 peanut butter balls.
  4. Cool the balls on a waxed baking sheet for 1 to 2 hours. Place the balls on a baking sheet lined with wax paper and leave at least 1/4 inch (6 mm) of space between each ball. Put the sheet in the refrigerator for 1 to 2 hours.
    • Cooling the filling helps the chocolate to cure faster.
  5. Dip the balls in melted chocolate. Place 3 cups (525 g) of melted milk chocolate chips in a bowl and place on the work surface. Take the chilled balls out of the fridge and dip one ball at a time into the melted chocolate. Turn the ball over or use another spoon to pour chocolate all over the ball. Then put it back on the waxed paper.
    • Repeat this with all peanut butter balls on the baking sheet.
  6. Kyl Reese & # 39; s peanut butter balls for 30 minutes. Place the baking sheet back in the fridge. Cooling the balls helps the chocolate harden faster. Then you can remove them and serve them.
    • Store the residual balls in an airtight container for up to a month at room temperature or in the refrigerator.

[ Edit ] Tips [19659069] Try to replace a peanut butter (eg almond or cashew butter) with the peanut butter.
  • Use your favorite chocolate type as white chocolate, dark chocolate or semi-sweet chocolate.
  • [ Edit ] Things You Need

    [ Edit ] Reese & # 39; s Peanut Butter Cups

    • Measuring cups and spoons [19659007] Mixing bowls
    • Spoons [19659007] Muffin container
    • Muffin lining
    • Microwave safe bowl
    • Microwave oven
    • Hand mixer, optional

    [ Car [194590081] -B Low-Sugar Reese's Peanut Butter Cups

    • Measurement of Cups and Spoons
    • Mixing Bowls
    • Spoon
    • Muffin Plastics
    • Muffin Liner
    • Cook Spray [196590007] Reese's Peanut Butter Balls

    • Measuring cups and spoons
    • Mixing bowls
    • Spoon
    • Spoons or spoons
    • Back plate
    • Waxed paper [19659007] Hand mixer, optional Edit ] References
      1. made-reeses-peanut-butter-cups /
      3. copycat-peanut-butter-balls /

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