Holiday Peanut Butter Cup
It's been a well kept a secret... this recipe is better than Reese's Peanut Butter Cup. Of course, it is always better when it is homemade.
Equipment
Ingredients
- 10 oz (290 g) chocolate milk chips (Bottom Layer and Sides)
- 8 oz (225 g) chocolate milk chips (Top Layer)
- 8 tbsp (120 g) butter (Softened)
- 2 1/2 cups (650 g) creamy peanut butter
- 2 1/2 cups (500 g) confectioner sugar
- 4 Peanut Butter Cups (Reese's Santa)
- 8 Peanut Butter Cups (Reese's Nutcracker)
Instructions
- In your Fluted Round Flexipan® Mold, melt 10oz of chocolate chips by microwaving for 60 seconds. Stir with your mini whisk and microwave again for 15 seconds. Stir until melted.
- Place your Fluted Round Flexipan® Mold on the top of your Medium Perforated Baking Sheet.
- Using a pastry brush, paint bottom and sides of your Flexipan. Then, place in refrigerator for 30 minutes to harden.
- In a mixing bowl, cream butter, peanut butter and confectioner sugar together, until it is nice and whipped.
- In your Round Flexipan® Mold, melt 8oz of chocolate chips by microwaving for 60 seconds. Stir with your mini whisk and microwave again for 15 seconds. Stir until melted.
- Take your Flexipan® out of the refrigerator.
- Spread peanut butter mixture over the chocolate shell.
- Pour over your melted chocolate, and using an offset spatula, spread evenly.
- Decorate with Reese's Holiday Peanut Butter Cups. Place in refrigerator for another 30 minutes to harden. Then, unmold and enjoy, Bon Appétit!
YouTube Video
Photos
Nutrition
Serving: 16g | Calories: 380kcal | Carbohydrates: 34g | Protein: 12g | Fat: 24g | Saturated Fat: 6g | Cholesterol: 2mg | Sodium: 239mg | Potassium: 315mg | Fiber: 3g | Sugar: 28g | Vitamin A: 17IU | Calcium: 36mg | Iron: 1mg
Have You Made This Recipe?Be sure to send me your photos I would love to share them on the blog: bakingwithnessa@hotmail.com