I still had a little bit of trouble with the chocolate, but just added more melted shortening. I used to do that in disposable cups, but have since got myself a silicone dipping pot that I can chill the excess chocolate and it pops right out with no mess. So beyond that it is just a matter of melting the chocolate, adding a little shortening to help keep it from seizing up. It is definitely the solution, since it cuts back the sugar and increases the peanut flavor- along with keeping the dough stiff enough to model into shapes without being disgustingly sweet or overly runny. And the same went for any Reeses mockup until I came across the powdered peanut butter this year. Those were cute, but to be honest, they were always a little too sweet for me. In more recent years I have tried making peanut butter candies that molded into pumpkins. I remember when I was young, I made my first concoction of homemade candy on my own by cutting chocolate Easter eggs in half, and sandwiching peanut butter between them. Reese’s Cup candies have always been one of my favorites since I was a kid. Milk chocolate truffles with a creamy peanut butter filling.ĭisclaimer: Although I have received compensation and/or product from the event sponsors, all opinions and relevant recipe content are my own.

Reesescup