Wednesday, February 4, 2015
OOO lala, that is all I have to say. I am so faraway from home when it comes to tasting treats like these... and I do not even LIKE Reese's anymore. Justin's does much better job, but what I LOVE about making my own is that I can choose my ingredients! I am still paying with this modified recipe, so sit tight and I will update my non-butter version soon!
Watch out because a whole tray is easy to eat, but a lot for your hips! I cut half the tray in smaller squares and froze them for ... !!!
1/2 cup/125gr salted butter, softened (1 stick) (if you only have unsalted, no matter just add some salt)
1 1/2cups (250gr) creamy peanut butter (I use all natural only peanuts in it but made sure it was fresh enough it had not seperated, you can also use a more typical brand like JIF or whatever)
2 T/soupspoon coconut oil - divided
2 tsp vanilla extract
1 cup unrefined sugar ( I used Rapadura. You can also use powdered sugar!)
3 cups/450gr semi sweet chocolate (chips) divided in 2
Prepare a square (8x8inches or 20comx20cm) baking pan with parchment paper.
Place half of chocolate and 1T coconut oil in double boiler/bain maire. Let melt, stirring often until smooth. Spread into prepared pan, smoothly and evenly. Refridegrate until hard, about 30 minutes.
While that is hardening, add the softened butter, creamy peanut butter, vanilla extract and sugar into a mixer, Thermomix or large mixing bowl. Beat until smooth and creamy. Taste and add more sugar to taste.
When chocolate is hard, spoon peanut butter mixture over it. Spread evenly. Put back in fridge.
Melt remaining chocolate and 1 T coconut oil in bain maire/double boiler. Stirring often, until smooth.
Pour over peanut bitter layer, spreading evenly.
Place in fridge for 1-2 hours or until ready to serve. Slice into bars and keep refridgerated.