REESE CUP RECIPE RECIPES

Name: Reese's Peanut Butter Cup Filling
Prep time: 3 min
Cook time: 2 min
Total time: 5 min
Yield: 66 small peanutbutter cup fillings, 66 serving(s)
Ingredients: 3/4 cup creamy peanut butter; 3/4 cup powdered sugar; 1 tablespoon butter (melted); 2 teaspoons vanilla extract

REESE'S PEANUT BUTTER CUP FILLING RECIPE - FOOD.COM

Reese's Peanut Butter Cup Filling Recipe - Food.com image

Homemade recipe for the inside of Reese's cup, so you can make you own at home! [which are so much tastier!] I'd recommend using bitter sweet or milk chocolate, and using a peanut butter cup mold, which you can buy pretty cheaply at Joann's or other craft/kitchen supply stores. And if you don't have powdered sugar, you can blend regular white sugar in a coffee grinder

Total Time 5 minutes

Prep Time 3 minutes

Cook Time 2 minutes

Yield 66 small peanutbutter cup fillings, 66 serving(s)

Number Of Ingredients 4

Ingredients

3/4 cup creamy peanut butter
3/4 cup powdered sugar
1 tablespoon butter (melted)
2 teaspoons vanilla extract

Steps:

Simple, blend (electric mixer is best with peanut butter) all ingredients together. Even better when chilled slightly.

Nutrition Facts : Calories 24.4, FatContent 1.6, SaturatedFatContent 0.4, CholesterolContent 0.5, SodiumContent 14.7, CarbohydrateContent 1.9, FiberContent 0.2, SugarContent 1.6, ProteinContent 0.7

SLOW-COOKER REESE'S™ PEANUT BUTTER CUP SWIRL CAKE RECIPE ...

Slow-Cooker Reese's™ Peanut Butter Cup Swirl Cake Recipe ... image

This cake is gooey, rich and over-the-top delicious!

Provided by Betty Crocker Kitchens

Total Time 2 hours 50 minutes

Prep Time 20 minutes

Yield 12

Number Of Ingredients 11

Ingredients

1 box Betty Crocker™ Super Moist™ yellow cake mix
1 cup water
3 eggs
1/2 cup creamy peanut butter
1/3 cup butter, softened
1/2 cup chocolate-flavored syrup
3 tablespoons creamy peanut butter
2 to 3 tablespoons milk
1 cup powdered sugar
2 tablespoons chocolate-flavored syrup
20 Reese's peanut butter cups miniatures, unwrapped and cut in half

Steps:

Spray a 5- to 6-quart oval slow cooker with cooking spray. In large bowl, beat cake mix, water, eggs, 1/2 cup peanut butter and the butter with electric mixer on low 30 speed seconds, then on medium speed 2 minutes, scraping bowl.
Remove 2/3 cup of the batter to medium bowl; stir in 1/2 cup chocolate syrup to make chocolate fudge batter.
Spoon 1/2 of the peanut butter batter into the slow cooker, followed by all of the chocolate fudge batter. Top with remaining peanut butter batter. Swirl with a knife in a circular motion.
Cover; cook on High heat setting 1 hour 45 minutes to 2 hours 15 minutes or until toothpick inserted in center of loaf comes out clean. Turn off slow cooker; uncover, and remove ceramic base from cooker to cooling rack. Let cool 15 minutes.
In medium bowl, beat 3 tablespoons peanut butter and 2 tablespoons milk with whisk until smooth. Add powdered sugar; mix until smooth. If necessary, gradually add additional 1 tablespoon milk until glaze is desired consistency. Spread peanut butter glaze over cake; drizzle with the chocolate syrup. Sprinkle peanut butter cups over top of cake.

Nutrition Facts : Calories 460 , CarbohydrateContent 62 g, CholesterolContent 60 mg, FatContent 3 , FiberContent 2 g, ProteinContent 8 g, SaturatedFatContent 8 g, ServingSize 1 serving, SodiumContent 450 mg, SugarContent 42 g, TransFatContent 0 g

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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.
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I said I'd bring dessert to a holiday party and tried this recipe. I'm sure you'll agree it tastes as luscious as it looks! —Dawn Lowenstein, Hatboro, Pennsylvania
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