Reese’s Peanut Butter Cups

she said they were amazing and stated that she was going to hide them from her husband and tell him she never saw me.

The Wedding

My beautiful niece got married last week.  Karina wedding 2

When she had her bridal shower I gave her a bunch of jam that I had made.  One of each kind, and there were some delicious combinations.

But for her wedding I thought I should give her something different, so I asked her what she wanted.  She said “Candy is always good”, (I always make candy for everybody for Christmas).  Ok. Then I asked what is yours and your husband favorite candy.

“Reese’s”, both of them.  That made things easy.  I had even recently bought a mini muffin pan that made 24 mini muffins or candy. So my sister helped me and we made over 100 Reese’s Peanut Butter Cup copycats.

The Recipe

I used a recipe off the Brown Eyed Baker.

Peanut butterI quadrupled the recipe for the peanut butter filling (which killed my arm mixing it up) and used about 3 trays of CandyQuik chocolate (found in the baking aisle with the chocolate chips) for the chocolate outside.

The Brown Eyed Baker uses chocolate chips and adds a little shortening to it to make it smoother and easier to work with. Since I use the CandyQuik often and have loved it the way it is, I didn’t add anything to it.

I highly recommend you avoid  the Wilton candy melts.  They just really don’t taste very good and are full of artificial dyes.

It took us 2 days to finish them.

My Special Technique

Instead of just pouring a little chocolate on the bottom and rolling the sticky peanut butter into balls, we used a paintbrush to brush the chocolates up the side of the mini paper baking cups. The cups never fit into the pan and always want to pop up. So we put a cookie sheet on top and put a little weight on it, then refrigerated it for a bit to let it solidify.

Put on some weightChocolate Cups





Next we added the warm peanut butter to the cups, just using a spoon to put it in there and mush it down a bit.  Then we refrigerated that to let it set.

Lastly, we melted more chocolate and spread it over the top, then refrigerated again to finish setting.

All Finished …. and Forgotten

Once they were done, we threw it all in a ziplock bag and put it in the freezer to keep until the wedding.

Then we went to the wedding and forgot all about grabbing the candy.  No worries, we gave it to her a few days later.  When I gave them to her, my niece tasted one, said they were amazing and stated that she was going to hide them from her husband and tell him she never saw me.

Copycat Reese’s Peanut Butter Cups.

  • 4 cups creamy peanut butter
  • 1 cup unsalted butter
  • 1 cup light brown sugar
  • 5 cups powdered sugar
  • approx three trays of CandyQuik (or you can just use chocolate chips)

Make the Peanut Butter

Combine the peanut butter, butter and brown sugar in a saucepan and cook over medium heat just until it’s all melted and starts bubbling lightly.  Be sure to stir constantly so it doesn’t burn.  Remove it from the heat and add the powdered sugar a little at a time completely stirring it in before adding more.  So Easy!

Line a mini cupcake pan with baking cups.

Melt and Paint the Chocolate

Melt the CandyQuik just a couple pieces at a time. (Put a couple pieces in a microwave safe bowl and cook it in the microwave on high in 30 second bursts until it’s completely melted.)

Spoon the chocolate into the baking cups and then use a paintbrush to brush the chocolate up the sides of the cup (the chocolate may run down a bit before it starts to solidify).  Refrigerate the candy for about 15 min until it’s hardened.

Add the Peanut Butter

Put spoonfuls of the peanut butter into each cup mushing it a little to completely fill in the bottom (if the peanut butter starts to become hard to work with, just warm it up a little.  I would put it in a low oven (175 degrees F) each time I put the chocolate cups in the refrigerator so it would be ready when I pulled the cups out.).

Put the candy back in the fridge for another 15 minutes (might only take 5, depending on the temperature of your refrigerator, just keep an eye on it).

Once the peanut butter had hardened somewhat take it out.  If you have little tips of peanut butter sticking up, just mush them down.

More Chocolate

Melt some more chocolate, again a couple pieces at a time, then spoon over the candy and smooth with either a paintbrush or the back of a spoon.

Put them back in the fridge to set up, then take them out and start again with new mini paper baking cups and start the process again.

Again, this recipe makes over 100 mini peanut butter cups, you can adjust the amounts as needed.


Breakfast Burritos

These are super delicious, really easy to make and freeze well.


I usually make about two dozen of these.  They freeze really well.  They cook best if you let them defrost either at room temp or at a low temp in the oven.  I don’t peel the potatoes because the vitamins are in the skin.  I slice them real thin (like for chips) then cut the slices in halves or quarters. (putting a recipe together is hard for me because I almost never measure stuff)


6 potatoes
1 large red onion, chopped
about 2 or 3 bell peppers (use different colors), chopped
Chopped green chilis (about a 7 ounce can – I used half a jar of 505 Flame Roasted Green Chilis)
4 or 5 chopped tomatillos
shredded cheese (I use a Mexican blend)
dozen eggs, beaten
two dozen large tortillas


Fry the potatoes in olive oil, then set aside.  Put about a tablespoon of olive oil in a frying pan and set on medium high heat.  Stir fry the onions and peppers just until tender.  Add the tomatillos and chilis and cook down the liquid.  Reduce the heat a little. Push the peppers and onions to the side and pour in the eggs.  Add about a tablespoon of butter.  Scramble the eggs then add in the peppers and stir it all together.  If you want to add cooked meat, (bacon or sausage), add it now.  Add spices (Adobo from Goya (or season salt), garlic powder, chili powder, pepper).  Turn off the heat. Add enough shredded cheese to cover the eggs.  Cover the pot and let sit.


Now, the tortillas.  I like mine fried in olive oil.  I will use the oil that I cooked the potatoes in (you can also fry the entire burrito and make breakfast chimis).  If you don’t like them fried, just warm them in the oven.  Add about 1/4 cup of the egg mixture and roll them up.  Wrap them individually in aluminum foil (this way they go directly into the oven in the foil) then again in freezer paper (to prevent freezer burn) and pop them into a ziplock back and toss them in the freezer.  I take these to the farmer’s market and they are a hit.  I just defrost them in the refrigerator overnight, warm them in the oven and then pop them into a warmed crockpot.


Carrot Cake Fudge

Bisbee mkt 2.jpg

We went to the farmer’s market in Bisbee AZ. It was slow but we had a good time. There are two local bakeries that bring their stuff (day old?), so that probably slowed things down for me, especially since people know them but not me. I just kept giving out samples and mostly sold the stuff people tried. I guess I’m going to have to provide samples for everything. I won’t bother to bring cinnamon rolls or cupcakes as they just weren’t moving and don’t keep. Maybe I’ll try again around the holidays but for now…. The pumpkin and banana bread sold real well though. I will do a post on those recipes on another day.

Bisbee mkt 2.jpg

Bisbee mkt 2.jpg

I made fudge but couldn’t put it out. The weather was nice but still too hot for the fudge. One of the fudges I made was Carrot Cake Fudge from Wine and Glue. I’m going to have to tweak this one. I made another one using the same basic recipe but with mango and you can’t even tell the difference. Also, it pretty much melted at room temperature.

carrot cake fudge.jpg

I’m not going to bother with the mango one (if I do mango again I’ll do it with a completely different recipe).  I will tweak the carrot cake one though.  I think I need to add more chocolate and use the melting chocolate instead of the chips. That might make it more stable at room temperature. I’m also going to try doubling the baby food and adding some finely grated carrots and maybe raisins. I will update the post when I try again.

I got pleasant surprise when I got home, a newly hatched baby turkey in the brooder.

Baby Turkey.jpg