Peanut Butter Cups
Few things in the world are more delicious than Reese’s Peanut Butter Cups so when I learned I could easily make my own version I was all over it.
People have been trying for years to duplicate the recipes of the food they can normally only get at the market or in the restaurant. Sometimes these recipes are so secret they are kept in bank vaults. Nico Santucci, owner of Capo’s Restaurant and Speakeasy in Las Vegas keeps a Capone family pasta sauce recipe locked in a safe. I am told no one person knows the exact formula for Coke.
Yet one man, Todd Wilbur, has spent years attempting to recreate the recipes for foods we all know and love. Years ago I bought his book Top Secret Recipes: Creating Kitchen Clones of America’s Favorite Brand-Name Foods and I pulled it off the shelf to see which of his many dessert or candy recipes I wanted to try out. Reese’s Peanut Butter Cups was the winner.
Todd Wilbur tells the story of how the Reese’s Peanut Butter Cups came to be. It seems they were invented by 44 year old H. B. Reese. See kids, it is never to late to start to build your empire.
So let’s get at it shall we?
1 cup peanut butter
1/3 cup powdered sugar
1 12-ounce bag Hershey’s milk chocolate chips
1/4 teaspoon salt
1) Lube up a 12 shallow-cup muffin tin and set aside.
2) Melt a little less than half of the chocolate chips in a double boiler.
3) Divide the melted chocolate into 12 shallow cups of a muffin tin. Set aside to firm up. To expedite the process, set the tin on a level surface in the refrigerator. (Set the bowl aside as you will need it again later.)
4) In a bowl mix the peanut butter and powder sugar until well blended.
PRO-TIP: The easiest way to do this sort of thing is with clean and dry hands. Just get in there and do it. Don’t be scared.
5) When the chocolate is set, dollop a healthy two teaspoon measure of the peanut butter mix into each cup. Spread the mixture flat leaving a 1/8 inch gap between the mix and the edge of the cup.
6) Melt the remaining six-plus ounces of chocolate and divide over the top of each peanut butter dollop. Spread the chocolate to, and over the sides of, the peanut butter. Be sure the chocolate meets up with the chocolate base from earlier.
7) Turn out the pan when firm.
If you have any left overs you can mix them together before the chocolate hardens for a nice little treat later.
So, what did I learn from this recipe?
Due to the sweetness of the peanut butter cups, the large pieces may be too much for some people. (I call these people wimps and I do not play with them.) None-the-less, I deep chilled then cut ten of the peanut butter cups into fourths and put them in little baking cups for my partner’s office potluck. I think that worked well.
(I think these would go over rather well at a ‘pot luck’ also. Just sayin’)
Next time I make this, I may make the peanut butter cups directly into paper baking cups. That will eliminate the effort it took to remove the peanut butter cups from the metal tin.
Mr. Wilbur suggests the possibility of giant-size, mutant peanut butter cups. I say it is more a probability.
What do you think about this recipe? Are you ready to make your own ‘Reese’s Peanut Butter Cups’? Go on. Don’t be skeered. Try it out and let me know how it worked out for you.
Oh, and go buy Todd Wilbur’s book Top Secret Recipes: Creating Kitchen Clones of America’s Favorite Brand-Name Foods. There are over 40 recipes in there including one for Twinkies!
(I have adapted this recipe a tad from the way it is written in the book. Buy his book and try it his way and tell me which way worked best for you.)