Recipe: Reese's Chocolate Peanut Butter Cups - copycat recipe (1980's)

REESE'S CHOCOLATE PEANUT BUTTER CUPS
(copycat recipe)

1/2 cup creamy or super-chunk peanut butter
1/4 cup dark corn syrup
1/2 tsp vanilla
1 cup sifted confectioners' sugar
1 (12 oz) package (2 cups) semisweet or milk chocolate chips

Line small muffin-pan cups (each 1 3/4 by 1-inch) with fluted paper cups that have 1 1/4-inch bases and are 1-inch high.

In a medium bowl, stir together the peanut butter, corn syrup and vanilla until blended. Gradually stir in the sugar. Turn out onto a smooth surface; knead until smooth. Press with hands or use a rolling pin to make 1/2-inch thick. With a 1-inch cookie cutter, cut into 1-inch rounds. Knead peanut butter filling scraps and again roll out to 1/2 inch thick and cut out more 1-inch rounds. Continue until all the peanut butter filling is used.

Melt chocolate, stirring often, over hot water or very low heat. Spoon about 1/2 teaspoon of the melted chocolate into each paper cup so bottom is generously covered. Place one peanut-butter round on top of chocolate in each cup; gently push down the peanut-butter round to coat sides with chocolate. Spread an additional 1/2 teaspoon melted chocolate over top. Chill until firm. Keep stored in refrigerator.

Makes about 3 dozen.
Source: Cecily Brownstone, Associated Press Food Editor;
Pittsburgh Post-Gazette, March 26, 1981