As some of you may know, I love cooking and baking. I’m a very, very beginning chef (I just learned how to make teriyaki chicken the other night!) but I’ve always been into the sweet stuff. Cupcakes, cookies, cakes, tarts – you name it, and I’ve probably made it.
I’ve wanted to introduce a food section to the blog for a while, but since I was at school, I didn’t exactly have access to a kitchen (or ingredients, for that matter). But now that I’m settled in at home, I finally had the chance to get back at it. I’ve made dinner for my family a few times already, and I found out I’m a pretty good cook! But I hadn’t yet gotten the chance to make anything sweet.
I love experimenting and coming up with recipes, so I decided to try my hand at a brand new one: homemade Reese’s Peanut Butter Cups.
This recipe took some fiddling, but (I think) I finally got it right. Starting out, I knew I didn’t want the chocolate to be too sweet or too bitter. I was also nervous to use Hershey’s chocolate (even though that’s the chocolate in real Reese’s peanut butter cups) because I didn’t think the chocolate would firm back up properly. To take care of both of those concerns, I used a mixture of semi-sweet and milk chocolate Ghirardelli baking chips.
I also had a hard time getting the peanut butter to the right consistency. Reese’s peanut butter has a very particular texture, so I added the powdered sugar to make it a little bit less gooey. I actually ended up needing more powdered sugar than I thought, but my taste-testers said the peanut butter tasted just like the original!
Reese’s cups are my favorite candy – so much so that I can’t keep them in my house because I will eat an entire 12-pack in one sitting. However, I let myself make these because they’re a gift.
This recipe is really simple. It uses just four ingredients: peanut butter, powdered sugar, vegetable oil, and (two different kinds of) chocolate chips. It also takes less than half an hour of active work!
Homemade Reese’s Peanut Butter Cups
Yield: 12 cups
1 12oz bag semi-sweet chocolate chips
1 12oz bag milk chocolate chips
1/2 cup creamy peanut butter
5 tbsp powdered sugar
1 tbsp vegetable oil
- Line a regular 12-cup muffin pan with cupcake liners (this will give your peanut butter cups their recognizable edges)
- Combine 6oz of semi-sweet chocolate chips and 6oz of milk chocolate chips in a microwave safe bowl. Heat until smooth (about 2 minutes), stirring every 30 seconds
- Using a teaspoon, divide the melted chocolate into the muffin cups. Drop the pan on a hard surface to pop any air bubbles and smooth out the chocolate. Freeze for 10 minutes.
- While the first layer of chocolate is freezing, combine peanut butter with powdered sugar and oil. For a more whipped consistency, combine in a standing mixer.
- Take the muffin pan out of the freezer and drop about a teaspoon of peanut butter into each cup. Flatten until just the edges of the first layer of chocolate are visible. Freeze for ten minutes.
- Melt the remaining 12oz of semi-sweet and milk chocolate chips. Pour melted chocolate into each cup until the peanut butter is completely covered. Drop pan to smooth out chocolate. Freeze 30 minutes.
- After peanut butter cups are completely frozen, carefully remove the cupcake liner from each cup. Best kept refrigerated.
If your peanut butter is too thick, add more oil.
For a softer consistency, serve peanut butter cups at room temperature.
I hope you all give this recipe a try! It was so fun experimenting and I’m looking forward to posting more food in the very near future (and I hope you’re looking forward to seeing it).