There are a lot of recipes floating around out there for these Homemade Reese’s, but I have re-worked the recipe to what I think tastes just like the candy. There is no baking involved; there are only five ingredients; they are truly delicious; and they have the Mr. Saucy seal of approval!
I decided that it was time for chocolate. So, I did a search for five ingredient chocolate recipes and found that there were about a million versions (slight exaggeration) of Reese’s Bars. What struck me about all of them was the amount of confectioners’ sugar. A LOT of confectioners’ sugar.
And, really…I don’t like my peanut butter sweet. So, I significantly reduced the amount of sugar. Then, since I am not a huge fan of graham crackers, I used shortbread cookies instead and reduced the amount of them too. That resulted in a reduced amount of butter used also. Win!
These really taste like a Reese’s! Mr. Saucy doesn’t eat many sweets, but he spied these on the counter and gobbled one down. He might have groaned from ecstasy when he tasted it. For my part, I never want to see another Reese’s again. As long as I live. Let me explain.
I know you all probably don’t care how much work goes into a post like this, but I really need to tell this story. My friend, Randy, has been mentoring me with my food photography. And he is really an incredibly talented professional photographer. Not always, but sometimes with a difficult shot, I will send him an image to critique for me. I’ve really learned so much by doing this, and I cannot tell you how appreciative I am for his help, his willingness to share his knowledge, and his honest and sometimes brutal assessments of my work. I asked him to be honest, and he is. He pushes me to get the best possible work from the camera and lens I have…and I just love that he does that. But, this shot was a bear!
Now, for some reason, my camera hates bread or anything tan. It reaaaaheaalllly hated this peanut butter. I can honestly tell you, I have never. Ever. Shot so many photos of any one object of my cooking. Shot after shot after shot, Randy pointed out flaws and offered solutions. Finally. I got one that was satisfactory to both of us.
That is why if I look at another Reese’s candy, I very well may take out a hammer and smash it. to. bits.
Don’t let my annoyance with this shot stop you. Because before I jumped through a million different lighting configurations, fstops, distance from the subject…blah, blah, blah? I loved this recipe. Really, really loved it!
And, like I said, it’s only five ingredients. They are:
- Shortbread cookies (Like Lorna Doone’s)
- Confectioners’ sugar
- Peanut Butter
- Chocolate Chips (or baking squares)
If you like Reese’s, you’ll just LOVE these! Make them.
p.s.: Randy, I owe you some cookies…I know you don’t want Reese’s either. *wink*
- 5 ounces shortbread cookies (this is one sleeve of a box of Lorna Doone’s) or about a cup of crumbs
- 1 cup confectioners’ sugar
- 1½ cups peanut butter (I used smooth)
- 8 tablespoons butter, melted (this is one stick or ½ cup)
- 16 ounces semi-sweet chocolate
- In the bowl of a food processor, add shortbread cookies, confectioners’ sugar and peanut butter.
- Pulse until the cookies are completely crumbled and the mixture forms a ball.
- If you don’t have a food processor, crumble your cookies well in a ziplock bag, then stir to combine well with the confectioners’ sugar and peanut butter.
- In a small microwavable bowl, melt the butter.
- Add the butter to the peanut butter mixture and stir to combine.
- Press this mixture evenly into a 9 x 13 inch pan and put in the refrigerator to set, about 20 minutes (this makes it easier to spread the chocolate…that melted butter softens the peanut butter mixture a lot.)
- Melt chocolate chips in microwave or in double boiler.
- Spread over peanut butter mixture.
- At this point, you can chill it in the refrigerator to set the chocolate, or allow it to set on your counter (I let mine set overnight). If you refrigerate it, don’t leave it too long or it will be too hardened to cut easily.
- Cut into squares.