Reeses Peanut Butter Cups–Grizzly Style by grizzlybiscuit

[BakerAunt]

REESES PEANUT BUTTER CUPS-GRIZZLY STYLE
Submitted by grizzlybiscuit on March 25, 2005 at 2:36 pm

I got the basic idea for this recipe from a pastry chef I worked with on Cape Cod back in the early eighties. His nickname was "Sweetman." The only word that comes to mind concerning this recipe is complete submission and loss of control (knowing when to stop)....lol. I don't eat this stuff anymore because of my new medical concerns, but, as you all know, the reactions of others and their comments make it all seem worthwhile!

graham cracker crumbs
canola oil spray

1 13"x18" jelly roll or 1/2 sheet pan

2 cups creamy peanut butter
1 pound (room temperature) unsalted butter
3 cups 10x sugar (only a guideline)
2 tsp. Vanilla Extract (pure)
Salt to taste (1/2-1 TSP)
8oz bittersweet chocolate
4-6 oz. semi-sweet chocolate
1 oz. soft unsalted butter
1 oz. heavy cream
Grand Marnier to taste (optional)

Spray your jelly roll pan with the canola spray and dust lightly with the graham cracker crumbs and place it in the freezer.

Cream together the peanut butter and the soft butter until light and fluffy (about 3-4 minutes) in a 5-quart bowl of a stand mixer with a paddle, if you have one.

Slowly fold in the sugar, vanilla extract, and salt. You can experiment with the amount of sugar according to your own taste. Mix on medium speed for another 3-4 minutes.

Empty the contents of the bowl with a plastic spatula into the pan and tap the corners on the counter to evenly distribute and smooth out the filling. Put back in the freezer to set (about 2-3 hours)

Set up a double boiler and melt both chocolates, butter and cream and whip until smooth, and set aside.

When the filling is set, remove it from the freezer and spread the Ganache type chocolate mixture evenly over the top. (You have to move quickly here because the chocolate will start to set up almost immediately as soon as it hits the cold peanut butter.) Put back in the freezer.

After about a half an hour, pull the pan out briefly and take a small sharp knife and score the pan with 6 rows x 8 to yield 48 2 x 2x 3/4" pieces.

These little fat monsters will not behave too nicely in the heat, so leave them in the freezer until about 20 minutes before service. This is a very rich dessert so they don't have to be very big.
You might be able to substitute low fat cream cheese for the butter in the recipe and grind your own peanut butter. This filling is now good to go for peanut butter pie, although you might have to adjust the sugar and salt and fold in a little "Cool Whip" as low fat preparations are generally much higher in sodium content.

Betcha can't eat just one!!!

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• This topic was modified 8 years, 4 months ago by BakerAunt.

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