Has anyone else noticed that Reese’s peanut butter cups don’t taste like they used to? Actually, I think they taste like the old recipe tasted when it was stale. The peanut butter isn’t as creamy or oily or something. I’m sure they decreased the transfats and made them a titch healthier. I don’t eat them often, but when I do, I’m willing to spend the extra calories for that yummy deliciousness. Unfortunately, last time I did it, it wasn’t the deliciousness I remembered.
So, when I came across this recipe at Michelle’s Tasty Creations, I had to give it a try! It’s pretty easy. All you need is:
- 1 cup butter, unsalted and melted
- 2 cups graham cracker crumbs
- 2 cups powdered sugar
- 1-1/4 cup peanut butter, divided
- 1-1/2 cups milk chocolate chips
The quickie version: Mix the butter, graham crackers, powdered sugar and 1 cup of the peanut butter together until smooth with little lumps.
Then melt the chocolate chips and remaining 1/4c peanut butter in whatever way you like. I used a double boiler.
Now here’s where I changed it up a little. Michelle spread the graham cracker mix on the bottom of a 9×13 pan and poured the chocolate on top. This is dangerous for me. When is comes to peanut butter and chocolate, I have little restraint, so I decided to press small amounts of the graham cracker filling into mini muffin tins, and cover with a spoonful of the chocolate mix.
I refrigerated them overnight, and in the morning they easily popped out of the muffin tins with a butter knife.
You could even use the paper liners to make it more authentic, or give them as a gift for Easter!
I wouldn’t say they taste exactly, like Reese’s, but it’s pretty darn close, and dare I say–better?!
Let me know what you think!