If you think peanut butter cups need more caramel and Reese’s Pieces, you’re in the right place.
Watch the video here.
INGREDIENTS
For the soft caramel filling:
¼ cup (58g) of butter
2/3 cup (200g) of sweetened condensed milk
15 caramels
For the peanut butter filling:
1/4 cup (68g) of peanut butter
1 tbsp (14g) of butter
1/4 cup plus 3 Tbsp (54g) of powdered sugar
1/4 teaspoon of vanilla extract
For the inclusions:
2 Tbsp (25g) of Reese’s Pieces
For dipping:
1 cup (180g) of chocolate
SUPPLIES
A saucepan
A mixer
A 4×4 baking pan
Some parchment paper,
A couple of cutting boards
A bowl
A couple of precision dipping tools
DIRECTIONS
In a saucepan over medium heat, add the sweetened condensed milk and butter.
Stir until the butter has melted, then add the caramels and turn the heat to medium low.
Stir this continuously, so the caramels don’t burn.
When the caramels are fully melted, pour the mixture into some jars, and set them aside.
Line the baking pan.
In a mixing bowl, add the peanut butter and butter and mix until it’s fully combined.
Add the powdered sugar and vanilla and continue mixing until it achieves a cookie dough consistency.
Press the dough into the baking pan.
If your caramel filling is still warm, add a thin layer to the peanut butter mixture. Otherwise, microwave it until it’s spreadable and *then* add it to the peanut butter mixture.
Sprinkle the Reese’s Pieces evenly over the top.
Refrigerate it until the caramel firms up.
Cut the candy into whatever size pieces you’d like and place them on a lined cutting board.
Temper the chocolate.
Dip a piece of candy into the chocolate, allow the excess to drain, then return it to the cutting board.
Continue with the remaining pieces and allow them to rest on the counter until the chocolate has set.
