Reese's Peanut Butter Cups (Only Better) By HeatOvenTo350
- Carbohydrate 474.415414092675 g
- Cholesterol 549.056250648031 mg
- Fat 491.326846047724 g
- Fiber 43.7594626361953 g
- Protein 109.455247216227 g
- Saturated Fat 228.080074387086 g
- Serving Size 1 1 Pan (1155g)
- Sodium 2328.77637227765 mg
- Sugar 430.65595145648 g
- Trans Fat 28.2778630977595 g
- Calories 6349 calories
Step-by-step
- Combine the graham cracker crumbs and the powdered sugar in a large bowl.
- Add the peanut butter and melted butter and mix well.
- Pour the mixture into a 9x13 pan and freeze for 20 minutes or until firm.
- While the peanut butter mixture is cooling, you can microwave or use a double boiler to melt your chocolate chips and 1-2 tablespoons of butter. I personally just throw the chips and butter in a microwaveable glass bowl and microwave 30 seconds on high, stir and repeat until they are melted. Works perfectly every time.
- Pour the chocolate over the peanut butter mixture and spread evenly. Put the bars in the fridge and when the chocolate is set take out and cut yourself a little piece, and then get ready to take a short jaunt to heaven!!
The ingredient list alone will not reveal how the powdered sugar behaves once it hits the warm melted butter and creamy peanut butter. Without the sugar to absorb the excess moisture from the fats, the mixture would simply separate into an oily paste rather than setting into a dense, workable dough that holds its shape in a 9x13 pan. Achieving the right consistency requires rigorous mixing so the dry graham cracker crumbs distribute uniformly.
Mastering the Layer and the Melt
Melting chocolate requires controlled heat to prevent seizing or scorching. Heating the semisweet chocolate chips and butter in short thirty-second increments in the microwave ensures the cocoa solids do not burn. Once the chocolate flows smoothly, pouring it immediately over the chilled peanut butter layer creates a clean boundary between the two textures. Freezing the base for exactly twenty minutes makes the surface rigid enough to accept the warm chocolate without the layers bleeding together.
Storage and Make-Ahead Mechanics
Storing these bars in the refrigerator keeps the chocolate crisp and prevents the peanut butter center from softening at room temperature. For longer preservation, wrap individual squares tightly in parchment paper and freeze them for up to one month. Thawing frozen portions in the refrigerator for twenty minutes before serving restores the ideal contrast between snap and softness without causing condensation to pool on the chocolate surface.
