Comments on: Back to School Treat: Homemade, Healthier “Reese’s Peanut Butter Cups”

By: Anne Marie

Anne Marie — Mon, 15 Feb 2010 23:35:07 +0000

Just made these wonderful treats. Since my husband despises nuts, I used “healthy” (whole wheat, sugar free) graham cracker crumbs instead of the chopped nuts and agave instead of honey. Yum! Next time, I’ll definitely use the paper liners and maybe almond butter. Thanks!

By: Magda

Magda — Tue, 29 Dec 2009 20:20:19 +0000

I finally did these, using mini muffin paper cups. They are delicious and filling – definitely NOT like Reese’s. BETTER. The chocolate flavor is so rich, without being overwhelmingly sweet. PB mix was just right (I used freshly ground organic peanuts from Whole Foods and salted them a bit with Celtic gray salt). Being in my last few weeks of pregnancy I’ve been craving sweets and I’m trying to satisfy those cravings with high fat/high protein sweets. This fits the bill perfectly!! Thanks so much for the recipe – it’s a keeper.

By: Natalie

Natalie — Sun, 15 Nov 2009 08:29:19 +0000

I just made these and they are sooo yummy! My husband doubted they’d be good, but man oh man, we just loved them =D Oh and my toddler, he gobbled that peanut butter mix like crazy, lol
I wonder if it’s because I poured them into plastic tins or because they are not hard enough, they don’t ‘pop’ out, I have to sort of scoop them out of there and they are not very hard either, I’ll wait til tomorrow and see if they’ll easily pop out. But the flavor was just incredible. Thanks Kimi, you just awesome!

By: Sarahjess

Sarahjess — Fri, 06 Nov 2009 22:11:52 +0000

My girls and I just made these for their grandfather’s birthday — but I’m not sure how many will actually make it to him, they are so yummy!
My coconut oil was solid, so I melted it over warm water first before I mixed it w/the peanut butter. The honey we had is the kind w/the comb in the jar, so I melted that, too, so that there wouldn’t be lumpy wax bits. The wax actually made the chocolate more of a “coating”, and the oil & wax made the peanut butter really solid at room temp, too! Nice bonus of cooking naturally!
Thanks for all the great recipes!

By: Stacey

Stacey — Fri, 06 Nov 2009 03:54:02 +0000

Wow, these are amazing. I haven’t even eaten a whole one yet, just tried both the peanut butter mixture and the chocolate and I can already tell they’re going to be great. I used ghiradelli 72% dark chocolate b/c that’s what I had on hand and Kroger organic peanut butter(It has palm oil, sugar, salt and peanuts in it). Next time I think I’ll use peanut butter that only contains peanuts and salt. I added 2 tbsp of honey to the peanut butter mixture and 2 tablespoons of honey to the chocolate mixture(even though the chocolate was already sweetened, to appeal to the crowd that I’m taking them to tomorrow night). I yielded 8 cups, because the muffin tin I used was larger. I bet it would easily yeild 12, if I had used a smaller tin. Thanks for sharing the recipe! My husband can’t wait for me to make them for him next time.

By: Sarah

Sarah — Sun, 25 Oct 2009 05:32:02 +0000

Wow! We made these last night as a special treat – a thousand times better than the horrible recipe we used when we first married 1o years ago involving a lot of powdered sugar mixed with peanut butter. They were horrible, but we were living in Zambia and really missing peanut butter cups!

Instead of mixing the chopped nuts (we used hazelnuts) with the nut butter we sprinkled them on top of the chocolate. This allowed the hazelnut flavour to shine through a bit more.

THANK YOU!

By: Kylie Thomas

Kylie Thomas — Sun, 18 Oct 2009 06:51:12 +0000

I have had this recipe of yours saved for quite a while Kimi, I have been waiting for the right time to make it. That time came yesterday. I had a suspicision these were going to be pretty tasty, so in lack of self control, I made a half batch (but was still hoping I could limit myself to 1-2 a day) Well, they were SO DELICIOUS my self control went straight out the window and I munched them clean by the end of the day! So So So good. These are definately one of my new favourite treats. Yum!! Kimi, you’re a genius

By: Ann Lewis

Ann Lewis — Fri, 18 Sep 2009 20:54:21 +0000

I’m allergic to peanut butter, but when I could eat it (it was a late-developed allergy) I loved this the best. I wonder if it can be made with cashew butter.

By: emily- www.mplsrealfoodlover.com

emily- www.mplsrealfoodlover.com — Tue, 15 Sep 2009 14:50:29 +0000

brilliant suggestion for a lunch box treat, thank you!

By: Rebecca

Rebecca — Thu, 10 Sep 2009 11:22:47 +0000

Susan, that is how I make my vanilla all the time. It tastes better, and it’s cheaper. Plus you know it’s unadulturated.

I wonder if you could use carob (and cut out the sweetner) instead. I may try it.