Reeses Cups Copy Cat recipe

My absolute favorite food in the world is a Reese’s Peanut Butter cup. If I was able to eat these for breakfast lunch and dinner, I would be a happy mama! I like to eat Reese’s Peanut Butter cups frozen so they don’t get all melty. Of course now that Valentine’s Day is approaching, I am making chocolate for my loved ones. I wondered…could I recreate a Reese’s Cup?

Copy cat reeses peanut butter cups square

There is something to be said for recreating a loved store-bought food which tastes just like it! I asked around to all of my taste testers, and they agreed this recipe pretty much hits the nail on the head! *Reese’s normally have milk chocolate, but I’m a dark chocolate lover and buy the dark cups, so adjust according to the cup you buy.

Copy cat reeses peanut butter cups

While I was editing the photos for the recipe, I could not decide on which one looked better.

Which Pinterest image do you prefer?

Copy cat reeses peanut butter cups square (3)

4.7 from 7 reviews
CopyCat Reese's Peanut Butter Cups
Author: 
 
Ingredients
  • Milk or dark chocolate chips
  • Peter Pan Whipped Peanut Butter
  • ½ the amount of peanut butter in powdered sugar
Instructions
  1. Combine the peanut butter and powdered sugar in a food processor and blend until shiny
  2. Melt the chocolate chips in a microwave for 1 minute and stir until melted
  3. Put the first layer of chocolate in a mold
  4. Pipe in the peanut butter mixture
  5. Top with the second layer of chocolate
  6. Let set for 2-3 hours

Do you make anything special for Valentine’s Day?

14 COMMENTS

  1. I like the first image, it’s more decorative for Valentine’s Day!

    Awesome Recipe, we might just have to try this, thank you and great blog!! <3

  2. O.k. I’m just a bit confused. How much powdered sugar? Half the amount of peanut butter used, so if I have one cup peanut butter I used 1/2 cup of powdered sugar? I guess I’m just a bit confused. Thanks for clarifying!

    And I like either picture! They look so good! 🙂

LEAVE A REPLY

Rate this recipe: