Reese's Peanut Recipe
Make Reese's Peanut Recipe in just 55m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Peanut Butter Chocolate Cups
Method
Peanut Butter Chocolate Cups
Prepare molds and ingredients
Line a standard 12-cup muffin tin with 12 paper liners or prepare 24 mini liners. Measure all ingredients so they're ready. If using a scale, 12 oz chocolate ≈ 340 g.
Make peanut butter filling
In a medium bowl, combine the creamy peanut butter, softened butter, powdered sugar, unsweetened cocoa powder, salt, and vanilla. Stir first with a sturdy spoon, then use a rubber spatula to press and fold until the mixture forms a smooth, thick dough-like paste. If the filling is too dry, add up to 1/2 tbs peanut butter; if too sticky, add up to 1 tbs powdered sugar. The filling should hold its shape when scooped.
Form filling discs
Scoop the peanut butter mixture into 12 equal portions (about 2 tbs each) for standard cups or 24 smaller portions (~1 tbs) for minis. Roll each portion into a ball, then flatten into a disk about 1/4 inch thick. Place the disks on a parchment-lined tray and chill in the refrigerator for 10–15 minutes to firm up.
Melt chocolate
Place the milk chocolate chips and vegetable oil in a heatproof bowl. Melt gently using a double boiler over simmering water, stirring frequently until smooth, about 5–8 minutes. Alternatively, microwave in 20–30 second bursts at 50% power, stirring between bursts until smooth. Keep warm and fluid for dipping; if it thickens, rewarm briefly.
Assemble cups - base layer
Using a spoon or small pastry brush, spoon about 1 to 1.5 teaspoons of melted chocolate into the bottom of each paper-lined cup (more for standard size), and tilt to coat the bottom evenly. This creates the chocolate base. For minis, use about 1/2 teaspoon. Work quickly while chocolate is fluid.
Add peanut butter center
Place one chilled peanut butter disk onto the chocolate base in each cup, pressing gently so it contacts the chocolate but not so hard that chocolate spills up the sides. Leave a small gap at the top for the chocolate cap.
Top with chocolate
Spoon or pour additional melted chocolate over each peanut butter disk to fully enclose it, using about 1 to 1.5 teaspoons for standard cups (or 1/2 teaspoon for minis). Tap the tray gently on the counter to remove air bubbles and to level the chocolate. If any peanut butter peeks out, add a bit more chocolate to seal.
Chill to set
Place the assembled cups in the refrigerator for at least 20–30 minutes, or in the freezer for 10–15 minutes, until the chocolate is fully set and firm to the touch.
Finish and store
Once set, remove the cups from the liners if desired or serve in the liners. Store in an airtight container in the refrigerator for up to 2 weeks or at cool room temperature for up to 3 days. If storing longer, keep refrigerated and bring to near-room temperature before serving for best texture.