REESE'S PEANUT BUTTER CUP BARS RECIPE - FOOD.COM
These taste JUST like a Reese's Peanut Butter Cup and are so easy to make! There are a lot of similar recipes, with slightly different amounts of (mostly) the same ingredients, but this is the one that I really like.
Total Time 1 hours 15 minutes
Prep Time 15 minutes
Cook Time 1 hours
Yield 24 (more/less, depending on how big you cut the bars
Number Of Ingredients 5
Steps:
- Mix butter, graham cracker crumbs, powdered sugar, and peanut butter. (an easy way to measure the peanut butter is to put 1 cup of water into a measuring cup, and then add enough peanut butter to it that the water reaches 2 cups).
- Press mixture into a 9x13" pan.
- Melt chocolate chips in microwave and stir until smooth (try a minute first, and then check).
- Spread chocolate carefully over peanut butter layer with a spatula. (Having one person to pour the chocolate and one to spread works well!).
- Let the chocolate cool for a while, and then cut into bars before the chocolate is completely hardened (or else the chocolate layer will just crack).
- (cooking time is cooling time, and it's a very rough estimate, I didn't keep track).
Nutrition Facts : Calories 247.1, FatContent 17.5, SaturatedFatContent 8.5, CholesterolContent 20.3, SodiumContent 129.9, CarbohydrateContent 22.9, FiberContent 1.5, SugarContent 19.1, ProteinContent 3.5
VEGAN REESE'S PEANUT BUTTER CUPS RECIPE | SIDECHEF
This easy Vegan Reeses Peanut Butter Cups recipe uses only 4-ingredients! After trying and testing so many recipes, this truly is the best vegan peanut butter cups recipe! These are also fun to make for an at-home movie night treat, girl’s night, or whenever you want to indulge in dark chocolate and peanut butter goodness!
Provided by The Edgy Veg
Categories Pescatarian Vegetarian Vegan No Bake Kid-Friendly Comfort Food Easy Dairy-Free Shellfish-Free Weekend Project Gluten-Free Egg-Free Soy-Free Back to School Game Day Fridge Fish-Free Tree Nut-Free Grain-Free Tomato-Free
Total Time 3000S
Yield 12
Number Of Ingredients 4
Steps:
- Place 12 small cupcake liners into a 12-cupcake cupcake tin.
- In a medium-sized bowl, stir together, Powdered Confectioners Sugar (1/4 cup), Creamy Peanut Butter (3/4 cup), and Nutritional Yeast (2 tablespoon) until smooth.
- Next, melt the Semi-Sweet Chocolate Chips (2 1/2 cup) in a double boiler set up, or in the microwave in 30-second intervals, stirring between each interval.
- One at a time, spoon 1-2 tsp of melted chocolate into the bottom of the cupcake liner. If necessary, move the chocolate with the spoon to cover the bottom completely.
- Place the cupcake tin into the fridge for about 5 minutes to harden the chocolate.
- Once the chocolate hardened. Take 1-3 tsp of peanut butter dough, form a ball, and place it in the middle of the cupcake liner. Flatten the ball with the backside of the spoon but be careful not to get too close to the edge.
- Finally, cover each peanut butter mound with more chocolate, ensuring the tops are smooth and even.
- Place the cupcake tin into the fridge for 30-60 minutes, or until chocolate is nice and hard.
- Store in the fridge or a cool area.
Nutrition Facts : Calories 24 calories, ProteinContent 0.6 g, FatContent 1.6 g, CarbohydrateContent 2.6 g, SugarContent 2.0 g, SodiumContent 6.5 mg, FiberContent 0.3 g, SaturatedFatContent 0.6 g, TransFatContent 0 g, CholesterolContent 0 mg
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