I had a very special request for the Reeses Cup recipe that I made at Christmas. I wish I had a picture of the final result. I took pictures of everything else I made at Christmas, except that!
Reeses Cups
Melt together in microwave:
1 1/2 cups peanut butter
2 sticks margarine
Add:
1 lb powdered sugar
Mix well and spread into buttered pan. Top with melted chocolate chips and 1/2 block paraffin melted. Chill. Cut into squares.
Enjoy!
*****************************************************
Okay that's the "official" recipe - not a lot of detail. I use creamy peanut butter and a 9X13 pan. I think the hardest part is the melted chocolate on the top. I have tried the paraffin, but I didn't like the way it turned out (eww!). The real problem is that the topping is hard to cut without it cracking. This year, I tried putting a few squares of white almond bark in with the chocolate chips. That worked better, but I ended up letting the pan sit out on the counter for a half hour or so until the chocolate was softened a bit and then cut it into squares.
Have you ever run into a similar problem when working with chocolate? What worked best for you?
Reeses Cups
Melt together in microwave:
1 1/2 cups peanut butter
2 sticks margarine
Add:
1 lb powdered sugar
Mix well and spread into buttered pan. Top with melted chocolate chips and 1/2 block paraffin melted. Chill. Cut into squares.
Enjoy!
*****************************************************
Okay that's the "official" recipe - not a lot of detail. I use creamy peanut butter and a 9X13 pan. I think the hardest part is the melted chocolate on the top. I have tried the paraffin, but I didn't like the way it turned out (eww!). The real problem is that the topping is hard to cut without it cracking. This year, I tried putting a few squares of white almond bark in with the chocolate chips. That worked better, but I ended up letting the pan sit out on the counter for a half hour or so until the chocolate was softened a bit and then cut it into squares.
Have you ever run into a similar problem when working with chocolate? What worked best for you?
