Notice: Function _load_textdomain_just_in_time was called incorrectly. Translation loading for the rocket domain was triggered too early. This is usually an indicator for some code in the plugin or theme running too early. Translations should be loaded at the init action or later. Please see Debugging in WordPress for more information. (This message was added in version 6.7.0.) in /home/pioneercookery.com/public_html/wp-includes/functions.php on line 6114

Notice: Function _load_textdomain_just_in_time was called incorrectly. Translation loading for the pinnacle domain was triggered too early. This is usually an indicator for some code in the plugin or theme running too early. Translations should be loaded at the init action or later. Please see Debugging in WordPress for more information. (This message was added in version 6.7.0.) in /home/pioneercookery.com/public_html/wp-includes/functions.php on line 6114
HOMEMADE REESE’S PEANUT BUTTER CUPS – Pioneer COOKERY

HOMEMADE REESE’S PEANUT BUTTER CUPS

with No Comments

INGREDIENTS

1 cup smooth peanut butter
60g/2oz unsalted butter
¼ cup brown sugar
1 cup icing sugar (powdered sugar) (see notes)
500g/16oz chocolate melts (2 x 250g/8oz bags)

Directions

1- Line 3 x 12 hole mini muffin tins with paper patties.
2- Combine peanut butter, butter and sugar in a small saucepan over medium heat. Heat until melted, stirring constantly, until it starts to bubble gently. Remove from heat and add the powdered sugar ¼ cup at a time, stirring vigorously to dissolve into the peanut butter mixture.
3- Set the peanut butter filling aside to cool (refrigerate to speed up the process).
4- Melt half the chocolate in the microwave in 30 second bursts, stirring in between.
5- Pour about 1½ to 2 tsp of melted chocolate into each muffin cup.
6- Scoop up one slightly heaped tsp of the peanut butter filling and roll into a ball then flatten slightly. The disc should be smaller than the muffin cup diameter as you want chocolate to cover the side of the peanut butter filling. Place into the centre of the muffin cup. Repeat with remaining peanut butter filling.
7- Refrigerate for 20 minutes until the chocolate is set.
8- Melt the remaining chocolate in the microwave in 30 second bursts, stirring in between.
9- Pour about 1½ to 2 tsp of melted chocolate into each muffin cup, covering the peanut butter filling. Gently bang the muffin tin on the counter top to even out the surface of each peanut butter cup.
10- Refrigerate for 20 minutes until the chocolate is set.
11- Remove paper patties and serve.

nat

SmartPoints value : 7

Follow Hannah Acton:

I'm a self-taught cook, passionate about bringing timeless recipes to life with a modern twist. Raised in the heart of the countryside, I grew up surrounded by family, farms, and the comforting aromas of home-cooked meals. Drawing inspiration from the pioneers of culinary history— Kitchen is my creative sanctuary, where she blends traditional techniques with fresh, innovative flavors. With a focus on hearty, wholesome dishes and easy-to-follow recipes, My mission is to make home cooking feel like an adventure. Whether you’re roasting your first chicken or experimenting with a new dessert, I'm here to show you that cooking from scratch is always worth the effort. Join Me on a journey to rediscover the joy of cooking and savor the simple pleasures of a home-cooked meal, one recipe at a time.

Latest posts from