Reese’s Peanut Butter Cups
The first few TOP SECRET RECIPES book provide an adaptation of this copycat recipe for one of the most loved candy in America. That clone recipe is now just sitting in on each copycat recipe collection that you’ll find online. However, since 1993, I have learned several things about the recipe for this famous candy. Things like “don’t duplicate peanut butter cup whilst you’re under a tree and it’s raining” and “avoid cloning peanut butter cups whilst crossing a busy crossroads”. These are some tips that you will not find in any cloned recipe online. You’ll only learn these things through perseverance, experiences and a complicated and long thinking process. For the past seven years, I realized that it’s the right time to pass along some of the useful tips I have discovered with my faithful readers. Now, when you try cloning the famous Reese’s Peanut Butter Cups, you’ll learn to use reduced-fat peanut butter to create a better texture. Now, when you’re longing for this yummy candy, you’ll learn to cut the muffin cups for the chocolate. This recipe is the improved version of this famous copycat candy. You can now disregard all the Reese’s Peanut Butter Cup recipes you’ll find before. However, you might want to remember the thing regarding the hectic crossroads.
Makes: 12
Ingredients:
¼ Tsp salt
½ c powdered sugar
1 c reduced-fat peanut butter
1 package of milk chocolate chips (12-oz)
12 paper muffin cups
Procedure:
1. Trim the top half of the muffin cups to make the cups shallower.
2. In a glass of bowl, transfer the chocolate chips. Melt the chocolate in the microwave for about 2 minutes. When doing this step, make sure the microwave is at its 50% power. Gently stir the chocolate chips. Once the entire chocolate melted, let it sit for about a minute or so. If the chocolate chips are not entirely melted, bring it back to the microwave for another 30 seconds. Continue doing so while gently stirring as you do so. However, make sure not to overcook the chocolate, or else it will seize up.
