If you’ve watched the Food Network lately, you’ve probably come across the show, “Rewrapped,” which challenges chefs to create some of our favorite treats: Little Debbie treats, Twinkies, Spaghetti-O’s and Lay’s Potato Chips to name a few. I personally love this show because it demonstrates how you can recreate favorites and actually know what is going into your treat.
My guilty pleasure snack is a good old-fashioned Reese’s Peanut Butter Cup. I challenged myself to make my own peanut butter cups with ingredients I had in my pantry. I tried quite a few batches and different layering techniques of the peanut butter and chocolate but finally came out with the perfect balance of 2/3 peanut butter on the bottom and 1/3 chocolate on top. If you prefer more chocolate than peanut butter, feel free to mix it up.
From start to finish these take about an hour to make followed by a night in the freezer. However, they only last about a day before they are devoured!
Ingredients
- 12 ounces peanut butter, creamy
- 1/2 cup butter, softened
- 1 cup light brown sugar, packed
- 12 ounces milk chocolate chips
- 1/4 cup milk
- Mini paper cupcake cups
Instructions
- Set mini paper cupcake cups on a medium-sized baking sheet. Melt butter, peanut butter and brown sugar in a small pot on low to medium heat until liquid consistency. Spoon liquid peanut butter into cupcake cups until about 1/2-2/3 full. Place peanut butter-filled cupcake cups in freezer for 20 minutes, or until solid. Remove from freezer. Melt chocolate chips on low to medium heat, adding milk as needed for smooth liquid consistency. Spoon chocolate liquid onto the peanut butter-filled cupcake cups until the cup is full. Place in freezer and freeze overnight.
