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Copy Cat Reese's

What you need: 

1 cup natural crunchy peanut butter
1 cup vegan butter
1 pound powdered sugar
1 1/2 cup graham cracker crumbs (about a sleeve and a half)
12 ounces chocolate chips

What you do: 

Okay, so I prefer to take the 'harder' route when making these so they are more authentic, if you like you can do it the 'easy' route. I will note both.
Here's the authentic route:
1) Melt peanut butter and vegan butter. Add powdered sugar and graham cracker crumbs. I add all of the graham cracker crumbs, then a little bit of powdered sugar, mix and just keep adding it a little at a time so it doesn't get too dry. It should be wet but crumbly, like the middle of a Reese's. Set aside.
2) Melt the chocolate in a double-broiler (real fancy words for a pot of boiling water, with another pot on top with the chocolate in it.) Use a pastry brush to brush the bottoms and 3/4" up the sides of a cupcake liner. Not too thin, but not too thick either. Just keep visualizing those Reese's we all love and you'll be fine. Then you plop in some of the peanut butter mixture and smooth out with a spoon. Then brush on some more chocolate (slightly thicker than on the bottom).
The easy, but not quite as satisfying route:
1) Melt peanut butter and butter-like substance of your choice. Add powdered sugar and graham cracker crumbs. I add all of the graham cracker crumbs, then a little bit of powdered sugar, mix and just keep adding it a little at a time so it doesn't get too dry. (It should be wet but crumbly, like the middle of a Reese's). Smush all this down into a greased 9"x13" pan.
2) Melt the chocolate in a double-broiler. Spread out all the chocolate on top of the peanut butter mixture and allow to cool.
I like to keep mine in the fridge (they cool faster) and I like how crisp they stay. Yum!
Enjoy!!
Source of recipe: I used multiple different recipes, and fixed them up til I thought they were just like Reese's!

Preparation Time: 
30 to 45 minutes
Cooking Time: 
Servings: 
Recipe Category: 

SO HOW'D IT GO?

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