Step 4: Finish
To finish the cups, add a spoon of chocolate to the top, give a bit of a shake, and let them cool.
With a bit of practice I could do better, and so could anyone else. But the things worked, I ate one it was just fine (and I don't really like these things).
I made 10 cups from the ingredients, they'll be ~40g (twice the Reese's) ~200 kcal.: they are high in fat and sugar.
With a bit of practice I could do better, and so could anyone else. But the things worked, I ate one it was just fine (and I don't really like these things).
I made 10 cups from the ingredients, they'll be ~40g (twice the Reese's) ~200 kcal.: they are high in fat and sugar.
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L
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.
L
Yea, sure. If you see the method of making chocolate-cups, put anything you like in there.
L
Question though: Do I have to pop it into the fridge after to let it set or will room temp do the work?
Thanks!
YUM!!!
L
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?
L
by far.
but kelvin > celsius
SI = Metric + Kelvin
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!!!!!!!!!!!!!!!!!!!!!!!!!!!
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!!!!
L