Our whole family loves Reece’s peanut cups, maybe not quite as much as you. I started making these because they were such a favorite but we had to stop eating them because they contain dairy. For sure became a family favorite.
Ingredients:1 1/2 cup creamy peanut butter, we used Jif Naturals
1/2 cup earth balance butter softened
1 teaspoon vanilla
3 cups powdered sugar
12 oz bag of chocolate chips, we used enjoy life
2 tablespoons shortening
Directions:
Line a baking sheet with waxed paper and set aside.
Mix peanut butter, butter and vanilla together in a large bowl. Add one cup of powdered sugar at a time to the creamy mixture, mixing well each time.
Once all of the powdered sugar is incorporated into the peanut butter mixture, you can start making your balls. Simply pinch off a small amount and roll between your hands to form a small ball. Place the peanut butter balls on the prepared cookie sheet with waxed paper.
Once you have made all of your balls, put them i the freezer for an hour. This will help them not fall apart when you dip them in the chocolate.
Melt your chocolate and shortening. We used a double boiler, but if you don’t have one, you can put a metal or glass bowl on top of a saucepan with about an inch of water in it. As the water in the saucepan begins to heat up, the steam will heat up your bowl and start melting your chocolate.
One at a time, drop your peanut butter balls into the melted chocolate with a tooth pick or fork. Lift the ball out of the chocolate with a fork and then transfer it to the waxed paper. Once all of your peanut butter balls are coated, put the cookie sheet in the fridge for 15-30 minutes. This will ensure the chocolate coating is completely hardened.
Directions:
Line a baking sheet with waxed paper and set aside.
Mix peanut butter, butter and vanilla together in a large bowl. Add one cup of powdered sugar at a time to the creamy mixture, mixing well each time.
Once all of the powdered sugar is incorporated into the peanut butter mixture, you can start making your balls. Simply pinch off a small amount and roll between your hands to form a small ball. Place the peanut butter balls on the prepared cookie sheet with waxed paper.
Once you have made all of your balls, put them i the freezer for an hour. This will help them not fall apart when you dip them in the chocolate.
Melt your chocolate and shortening. We used a double boiler, but if you don’t have one, you can put a metal or glass bowl on top of a saucepan with about an inch of water in it. As the water in the saucepan begins to heat up, the steam will heat up your bowl and start melting your chocolate.
One at a time, drop your peanut butter balls into the melted chocolate with a tooth pick or fork. Lift the ball out of the chocolate with a fork and then transfer it to the waxed paper. Once all of your peanut butter balls are coated, put the cookie sheet in the fridge for 15-30 minutes. This will ensure the chocolate coating is completely hardened.
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