Reese's Peanut Butter Bars
Gluten-free version of an all-time favorite! Makes a little over 300 grams or 11 oz of filling, so the yield will depend on how large you cut your hearts.
Servings 20 or more
Cost 5
Ingredients
- 2 tablespoons butter, salted or unsalted, softened
- 2 ½ tablespoons light or dark brown sugar (33 grams)
- ⅛ teaspoon vanilla extract
- 1 big pinch of salt, but only if you used unsalted butter
- ¾ cup peanut butter, preferably Reese's brand (190 grams)
- ¾ cups confectioners' sugar, lightly spooned or weighed (60 to 80 grams)
- 12 oz milk chocolate, semisweet chocolate or a mix of the two
- 1 tablespoon coconut oil (omit if using melting wafers)
Instructions
- Beat the softened butter and brown sugar until smooth, then beat in the vanilla, salt and peanut butter. Lastly, blend in the confectioners' sugar. Add it gradually and stop adding if you feel the mixture is too sweet. I use the full amount. It tastes sweet at first, but mellows out once you've shaped and coated.
- Using a small cookie scoop or a spoon, scoop out 18 balls. They should be 16 grams each or a little over a half oz. But feel free to make them any size you wish. Put the balls in the refrierator until firm enough to shape, then pinch them and roll a bit to nudge into egg shapes. If you are using a mold, you can skip this step. If using heart cookie cutters, flatten the balls to the size of the cutter.
- Melt the chocolate along with the coconut oil in microwave using 50% power and stirring every 30 seconds or in the top of a double boiler set over barely simmering water. Let the chocolate cool slightly if it gets too hot.
- To make hearts, spoon a little melted chocolate in the heart mold, then set a flattened bit of peanut butter in the center. Spoon more chocolate over, then let set at room temperature (if using wafers) or in the freezer.
- If making eggs, keep the egg shapes frozen and coat a few at a time. Set the egg shapes on a wire rack sitting over a sheet of wax or parchment paper. Spoon chocolate over and let it flow down the size. Carefully transfer to a plate or tray covered with parchment or wax and let set at room temperature or in the freezer.
