HOW TO MAKE REESES RECIPES

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REESE'S PEANUT BUTTER CUPS RECIPE | TOP SECRET RECIPES



Reese's Peanut Butter Cups Recipe | Top Secret Recipes image

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



Reese's Cake Recipe | Southern Living image

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

1/2 cup creamy peanut butter (not all-natural)
4 ounces cream cheese, softened
1/2 cup powdered sugar
1/4 cup heavy whipping cream
1 large egg, beaten
Unsweetened cocoa powder, for dusting
1 cup sour cream
1/2 cup vegetable oil
1/2 cup whole milk
1 teaspoon vanilla extract
4 large eggs
1 (15.25-oz.) box chocolate cake mix
1 (3.9-oz.) box instant chocolate pudding mix
1 cup cup chopped Reese's Peanut Butter Cups
2 tablespoons creamy peanut butter (not all-natural)
2 tablespoons heavy whipping cream
1/2 cup powdered sugar, sifted
1 cup semisweet chocolate morsels
1/2 cup heavy whipping cream
1/4 cup creamy peanut butter (not all-natural)
1 tablespoon light corn syrup
Chopped Reese's Peanut Butter Cups

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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