Ingredients
- 3 -4 cups white chocolate melted
Reese's Copycat Peanut Butter Filling:
- 1 cup butter softened
- 2 cups creamy peanut butter
- 1 1/2 cups dry roasted peanuts ground/finely chopped
- 1 1/2 lbs powdered sugar
Method
Reese's Copycat Peanut Butter Filling:
- Mix butter and peanut butter until combined.
- Mix in ground peanuts.
- Add enough powdered sugar to form a dough (non-sticky to the touch). Add additional powdered sugar if needed.
- Form filling into "snakes" about 3/4 inch in diameter and cover or roll in waxed paper.
- Chill 1-2 hours (this will help chocolate harden quicker) and make filling much easier to work with.
- Once chilled cut into 1/2 inch pieces.
Making the mini white chocolate peanut butter cups:
- Using glassine #4 candy cups, fill 1/3 full with melted white chocolate.
- Glently press a piece of the peanut butter filling into the white chocolate. Make sure the peanut butter filling is below the top of the candy cup to allow room for white chocolate to cover it without overfilling. When pressing down, allow extra white chocolate to come up around the filling.
- Cover filling with a small amount of melted white chocolate. Make sure not to over fill.
- Immediately tap to smooth chocolate.
- Let the finished white chocolate peanut butter cup fully harden before moving.
Notes
- Only use dry roasted peanuts to grind otherwise you'll end up with homemade chunky peanut butter. Use a blender or food processor to achieve a fine chop/ground.
- Place finished chocolates in fridge or freezer to speed up set time.
- To make tapping and moving finished peanut butter cups much easier, use a mini muffin tin. Place one glassine paper cup in each hole. The peanut butter cups will be much smaller than the mini muffin tin holes but will be much easier to make, tap and move multiple at a time.