Jumbo Reeces Bar Cupcakes

Jumbo Reeces Bar Cupcakes

Thick chocolate layers with a soft peanut butter centre, set in a muffin tray for the easiest homemade cups

Prep

15 mins

Cook

5 mins

Makes

12

Difficulty

Easy

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Ingredients

Chocolate layers

• 500 g milk or dark chocolate, melted
• 2 teaspoons vegetable oil

Peanut butter filling

• 3/4 cup smooth peanut butter (about 190 g)
• 45 g unsalted butter
• 2 tablespoons brown sugar
• 3/4 cup icing sugar, sifted

Method

1. Line a 12 cup muffin tray with paper liners. Chill the tray briefly for a neater shape.
2. Gently melt the chocolate with the vegetable oil in 20 second bursts in the microwave or over a double boiler.
3. Spoon about 1 tablespoon of chocolate into each liner. Tap the tray to level, then freeze for 10 minutes until set.
4. Melt the butter and brown sugar together, then stir in the peanut butter. Add the icing sugar and mix until a soft dough forms.
5. Roll or press a heaped tablespoon of filling and place onto each chocolate base. Freeze for 10 minutes.
6. Pour the remaining chocolate over the filling to cover completely. Tap the tray to smooth the tops.
7. Refrigerate for 30 to 40 minutes until fully firm.

Tips

• Chilling the tray between layers helps the cups set cleaner and faster
• If your filling feels too soft, add 1 to 2 extra tablespoons of icing sugar
• Tap the tray after adding chocolate to remove bubbles and smooth the tops
• Milk chocolate tastes sweeter, dark chocolate gives a more classic peanut butter cup vibe

Storage

• Store airtight in the fridge for up to 1 week
• Let sit at room temperature for 5 minutes before eating for the best texture
• Can be frozen for up to 2 months, thaw in the fridge overnight

Macros (approx)

Calories

490 kcal

Protein

9 g

Carbs

38 g

Fat

35 g

Based on 12 servings. Values are estimates and will vary depending on chocolate and peanut butter used.