My beautiful niece got married last week.
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.
I used a recipe off the Brown Eyed Baker.
I 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.
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.
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.