This was a bit of an experiment to see if I could manage something like Reese's king size cups. I don't really like these things but my sister does and they're hard to find in the UK (and expensive).
A fairly simple task I thought - chocolate, peanut butter, sugar. Reese's list the ingredients as milk chocolate, peanuts, sugar, salt (& preservative).
The only other Instructable I could find like this is this one. The method of construction is different, but probably a bit easier if you don't want the classic cup-shape.
Thank you for the peanut butter cups, i have just eaten one, it was lush. X (verdict by SMS)
A fairly simple task I thought - chocolate, peanut butter, sugar. Reese's list the ingredients as milk chocolate, peanuts, sugar, salt (& preservative).
The only other Instructable I could find like this is this one. The method of construction is different, but probably a bit easier if you don't want the classic cup-shape.
Thank you for the peanut butter cups, i have just eaten one, it was lush. X (verdict by SMS)
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Signing UpStep 1: Ingredients & other materials
I used:
~100g Icing-sugar, otherwise known as confectioner's sugar. This packet is white powdered refined cane-sugar.
~100g Peanut butter (smooth). This jar claims the ingredients to include 92% roasted peanuts and some salt. Yes the label does advise that it "Contains peanuts."
~200g Chocolate. Use what you like, I went for "Chocolate flavour cake covering", as this is the sort of thing my sister likes.
For making the cups, I used some "white baking cases", an improvised bain-marie and a few other common kitchen tools.
~100g Icing-sugar, otherwise known as confectioner's sugar. This packet is white powdered refined cane-sugar.
~100g Peanut butter (smooth). This jar claims the ingredients to include 92% roasted peanuts and some salt. Yes the label does advise that it "Contains peanuts."
~200g Chocolate. Use what you like, I went for "Chocolate flavour cake covering", as this is the sort of thing my sister likes.
For making the cups, I used some "white baking cases", an improvised bain-marie and a few other common kitchen tools.
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Luckily, peanut butter is very easy to make-if you have a food processor.
Ingredients
500 grams shelled and skinned and roasted peanuts (recipe follows)
5 ml kosher salt (kosher preferred, but sel de mer would work, or even common table salt would work in a pinch (haha))
7.5 ml honey
22 ml tablespoons peanut oil
Directions Place the peanuts, salt and honey into the bowl of a food processor. Process for 1 minute. Scrape down the sides of the bowl. Place the lid back on and continue to process while slowly drizzling in the oil and process until the mixture is smooth, 1 1/2 to 2 minutes.
Place the peanut butter in an airtight container and store in the refrigerator for up to 2 months.
Recipe for Roasted Peanuts:
1 kilogram in-shell raw peanuts*
30 ml peanut oil
15 to 30 ml. kosher salt
*Cooks note: If eating peanuts roasted right out of the shell, use Virginia or Valencia peanuts. If utilizing roasted peanuts to make peanut butter, use Spanish peanuts as they have a higher oil content.
Preheat the oven to 177 degrees Celsius. Rinse the peanuts under cool water to remove excess dirt. Pat dry and place in a large bowl and toss with the peanut oil and salt until well coated. Place on 2 half sheet pans, making sure to spread them out into a single layer. Roast in the oven for 30 to 35 minutes, rotating the pans halfway through cooking. Once you remove the peanuts from the oven, let them cool slightly before eating. They will continue to "cook" and become crunchy as they cool. If using peanuts to make peanut butter, remove shells and discard. Remove the skin by rubbing the peanuts together in your hands held over a salad spinner, allowing the peanuts and skins to fall into the bowl. Once the skin has been loosened from all of the peanuts close the salad spinner and spin until all of the skin has been separated from the peanuts. Yield: Approximately 1 kilogram.
[Note from Kathryn: I used Mamta's Kitchen's website http://www.mamtaskitchen.com/tip_display.php?tip_id=3 to convert American measurements to the rest of the worlds ;) and FoodNetwork for the recipe http://www.foodnetwork.com/recipes/alton-brown/homemade-peanut-butter-recipe/index.html .
Buona fortuna!
Kathryn
Mhm..... what is a food processor? If it's something like this:
http://www.bestfoodprocessors.org/wp-content/uploads/cuisinart-food-processor.jpg
okay, I've got it :)
Well, at least I'll get the chance to taste the mythical peanut butter (being a fan of X-Files, Star Trek and a lot of USA TV series, I've always wonder how it tastes!).
Teah, Nutello is totally different. It's chocolate based, with a bit of hazelnut.
Where did you go in Italy?
Picture please.
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my little brothers loved them especially.
Now my mother wants me to make them for parties and such
Do you think you could make big ones with a coffee filter?
Though it would probably be too thin and flimsy to work... oh well. :)
A coffee filter will soak up chocolate, you'd be better making a case from baking-sheet / greaseproof paper.
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If they were made with quality dark chocolate, and legitimate peanut butter, and less sugar, they'd be good. If you live in the U.S., Trader Joe's has their own version which like many of their copycat products (crackers, etc.), is better than the original!
If you worry about hydrogenated oil and such get out the food processor and grind it yourself. And since you shop at TJ's get some Cashew Butter and do these, but add some salt cuz the Cashew Butter is not salted enough. Or make your own PIGNOLI Butter (I have) add that , or Pecan Butter
mmm
so many fat grams so little time
TTFN
Also, when I must go to the local Lucky store (California grocery chain), I go there first, endure the fishy stench that always greets me at the door. (The fish dept. is at the back wall), and overweight, unhappy, and mistake-prone staff (The bakery lady is great, sightings of staff other than cashiers are quite rare.) Then I go to Trader Joe's. If I get there before the mob of hungry grade school kids and parents, it's always a pleasure. Great products, happy staff busily doing a repetitive work as if it mattered to them. It does! They get paid less than the union slobs a few doors away, yet they are happier, more efficient, and take pride in their work. Any slow or lazy staff never last. The good ones are often there for years. If I were looking for people to hire, that's one of the first places I'd go.
Sure, they have premium products, and some of them seem expensive, at least until I price the same or similar elsewhere.
My local S&S or Pathmark or ShopRIte all have ok sales and great employees, and they actually pay them a real wage.
Quality , well my green grocer does vary , but except for cetain things at certain times big box stores (T J is one considering the size of the system), will have better deal on say green beans, but usually I get a better deal at my mom&pop Green Grocer.
Fish, heck I have walked out of stores that have real fish mongers since I hate fish in general, and while it can be all good, if they have a slight problem with the plumbing it reeks. A bad dairy case can be as bad or worse. I do not ever remember seeing a real butcher shop or fish monger at TJ's.
As far as vitamins are concerned look up they are the worlds largest vitamin maker, they are so cheap its unreal. They do not own every patent so they do not make everything, but I would bet a buck, some, if not quite a bit of TJ's vitamins come from them; since they private label for many many many many stores.
But the upside to TJ's Cat Cookies, Cashew Butter, a few very tasty cakes mixes, (but I get same stuff from King Arthurs Flour Store
They kick butt and prices are about the same. I do admit I buy 10 pound sacks of KA flour from BJ wholesale as they have the best price around, I also buy yeast in 2 pound granular freeze dried active (i think I got that right),in Brick Pack, which I break up share and freeze keeps for several years that way.
Pain de Mie, Pizza, Focaccio di Umbria, Ciabatta, intense rye breads, (and pumpernickel), Plain Jane Eyetalian bread(s) all get fresh made through the year plus what I get from the store.
If TJ's is the best place to shop by you, for basics, then I feel sorry for you. But when everypiece of dirt around you is too expensive then you must pay the slaves more. Food stores were never meant to have really well paid employees, you need a few, and they needed a few perks, but now with automization and generally crappy economy these jobs are "good jobs" and have benefits.
BUT ANYWAY
try this recipe with cashew butter, pecan butter,or pignoli butter (it is wicked, to me). For real deal PBC's you do need to add some peanut butter to the chocolate.
great instructable our disagreement on TJ's not withstanding.
but I understand the beed to diet so I congradulate you on trying to do the best thing.
Bitter I would think, but I prefer dark myself.
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Oh super.
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http://www.countrykitchensa.com/catalog/subcategory.aspx?CatId=588&ShopId=46
Thanks for the post lemonie, it started my little brain on a bunch of ideas.
That's sort of what I used (step 1), thanks for the information.
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watch them say thats impossible
Yea, sure. If you see the method of making chocolate-cups, put anything you like in there.
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Do show us what you do!
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-I put them in silicon heart-shaped cups which provide support on their own
-i used organic peanut butter, but because of this I needed to use about two tablespoons of canola oil to the mix along with the sugar
The only problem I had with them was that even after putting them in the freezer for ten minutes, the organic peanut butter did not harden to the usual peanutbutter cup consistency, but still tasted great!
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:D Now I'm going to make lots! Thanks so very, very much for this lovely instructable. <3
Hershey's would be best, but I couldn't find any.
Glad you got something nice out.
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Oh good, I thought similar thoughts.
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who can cook for me? i kiss you =)
This is my site - http://megaxak.ru/
hope this helps :3
(If you've got water in the chocolate you'd have to start again).
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I've always had a terrible time using a double-boiler to melt chocolate. One errant drop of condensation and the whole lot seizes-up like mortar. A while back I stumbled upon this ganache recipe by Alton Brown (http://www.foodnetwork.com/recipes/alton-brown/ganache-frosting-recipe/index.html). Using the 1:1 ratio in the recipe yields a very soft ganache so it wont work for this application. But I suspect that 1 part heavy cream to 3 or 4 parts chocolate would produce a much firmer consistency. Really the lesson to take away from Alton's recipe is his use of very finely chopped chocolate to ensure quick and even melting.
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Yea, it's one I was quite pleased with.
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But wait, they're only semi-sweet... so probably not.
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Question though: Do I have to pop it into the fridge after to let it set or will room temp do the work?
Thanks!
<a href="http://www.CoatRed.com/">Red Coat</a>
I can't get reese's whenever i wnt either. they are expensive here in mexico too ='[ (tear)
I'll try making some!!! this sounds pretty easy =]
Good treats might be missed, but I might trade those for the lack of crowds.
I used to camp on an uninhabited island when I was young. I'd row over from the island where my grandparents and aunts and uncles and cousins lived. I hated it when I'd have to go back for school. Of course, I could take and replenish any snacks I wanted easily, so I had the best of both worlds.
It's all resorts and yacht basins there now. You can't even find a Reese's there...just cold coffee drinks, raw veggies, and raw fish morsels (the kind of stuff we used to eat if we were boat wrecked and starving).
Maybe I'll stay and make the "cups" afterall. I don't care if the peanut butter oozes out the sides. Then I get to lick my fingers and pretend I'm 12 again.
Somebody get the Hills Brothers can and bail the boat!
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YUM!!!
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They look better than the real thing and I bet they taste better too! Isn't it nice when an experiment comes out just like you hope it will?
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by far.
but kelvin > celsius
SI = Metric + Kelvin
Icing-sugar, otherwise known as confectioner's sugar. This packet is white powdered refined cane-sugar.
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Ohhhhhh My Ohhhhh My !!!!!!!!!!!!!!
Lived in the states for 6 years and I had a rees's king size almost every day from my local gas station. Moved to london 2 years ago and I have managed to find resee's only ones and I was very disappointed, it wasn't fresh and it was very expensive. Hu Hu I am cooking tonight. My wife use to hate resee,s …... to much chocolate and bla bla bla , but seeing me after reading this instructable (I was so happy) she offered , that she would make them for me.
On my way to Asda................
Thank youuuuuuuuuuuuuuuuuuuuuuuuuuuuuu!!!!!!!!!!!!!!!!!!!!!!!!!!!
http://kansasa.blogspot.com/2006/12/peanut-butter-specials.html
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Looks Great!!!! I cannot believe they charge that much for a package of Reese's across the pond!!!!
I'm assuming they specifically listed "peanuts" in the ingredients to notify anyone if they have a peanut allergy (VERY COMMON in KIDS HERE IN THE USA).
GREAT JOB!!!!
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You have got to be kidding! A Reeses wouldn't last 6 hours in my house!
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(Lemonie, I don't know what a tablespoon of pb would be in grams. Help me out?)
There are chocolate molds available, specifically for this. Google chocolate molds or check at your local cake and candy making store.
Great instructable, as always.
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Great idea here!
The only question I have is this: how do they hold up to abuse? ie, how fragile are they?
Now to go make some with crunchy peanut butter! MMMMmmmm!!
~(=^･ω･^)/｡･:*:･ﾟ★，｡･:*:･ﾟ☆The giant Reese's anywhere in the world. Thank you ! Now I can peacefully go back to the countryside of Japan. ･:*:･ﾟ★，｡･:*:･ﾟ☆/｡(^･ω･^=)~
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Going to try to make these for an upcoming bake sale.
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and I think your now officially my wife's hero, she loves these things
but seriously, thats awesome, its like real reeses, but probably much better IMO, i gotta make these at some point.
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