REESE'S PEANUT BUTTER CUPS RECIPE | TOP SECRET RECIPES
The first Top Secret Recipes book features a version of this clone recipe for America's most beloved candy creation, and the recipe is posted all over the place. But since 1993, I've learned a few things about Reese's Peanut Butter Cup cloning. Now, when you make this Reese's Peanut Butter Cups recipe, it's better to use reduced-fat peanut butter for a texture that's drier and crumblier like the original. Also, use scissors to trim paper muffin cups so that they are shallower—and a better mold for your clone. Video: How to clone a Reese's Peanut Butter Cup in 3 minutes. Want to make more candy at home? See if I cloned your favorites here. Source: Top Secret Recipes by Todd Wilbur.
Provided by Todd Wilbur
Total Time 20 minutes0S
Prep Time 10 minutes0S
Cook Time 10 minutes0S
Number Of Ingredients 5
Nutrition Facts : Calories 304 calories
REESE'S CAKE RECIPE | SOUTHERN LIVING
This incredible addition to our family of Bundt cakes will have family and friends anxious for that first bite. Centered by a peanut butter-cream cheese filling, this super moist chocolate cake is then dressed with two flavorful glazes.
Provided by Sheri Castle
Categories Cakes
Total Time 3 hours 40 minutes
Cook Time 3 hours 5 minutes
Yield Makes 1 cake
Number Of Ingredients 22
Steps:
- Prepare Peanut Butter Filling: Beat peanut butter and cream cheese on medium-high speed with an electric mixer until smooth and creamy. Beat in sugar until well blended. Beat in cream and egg until smooth.
- Prepare Cake: Preheat oven to 350°F. Grease (with shortening) a 10-inch (14-cup) Bundt pan and dust with cocoa powder, tapping out excess. Combine sour cream, oil, milk, vanilla, and eggs in a large bowl; beat on low speed with an electric mixer until smooth. Add cake mix and pudding mix (do not add additional ingredients that are called for on the package for the cake and pudding mixes); beat on medium speed for 2 minutes. Fold in peanut butter cups. Pour half of batter into prepared pan. Spoon peanut butter filling evenly onto center of batter. (Do not let filling touch the sides of pan.) Pour remaining batter over filling. Tap pan gently on counter to remove air bubbles.
- Bake in preheated oven until a wooden pick inserted in center comes out clean, 50 to 55 minutes. Cool in pan on a wire rack 10 minutes. Remove from pan to wire rack; cool completely, about 1 hour.
- Prepare Peanut Butter Glaze: Whisk together peanut butter and milk in a small bowl until smooth; whisk in powdered sugar until blended. Spoon glaze over cake. Refrigerate uncovered until glaze is set, about 15 minutes.
- Prepare Chocolate Glaze: Place chocolate morsels in a small bowl. Bring cream, peanut butter, and corn syrup to a simmer in a small saucepan over medium heat, stirring constantly. Pour over chocolate morsels; let stand 2 minutes. Whisk until smooth. Spoon over cake and Peanut Butter Glaze. Refrigerate uncovered 10 minutes or until glaze is almost set. Garnish with chopped peanut butter cups.
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Who doesn’t love chocolate and peanut butter? This irresistible Reese's™ Peanut Butter Pie has a bottom layer of fudge topped with creamy peanut butter filling studded with peanut butter cups. Try this peanut butter cup pie next time you're in need of a decadent dessert that turns heads. Save time in the kitchen by using a flaky Pillsbury™ pie crust.
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