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Jocelyn and our friend Mark make the biggest peanut butter cups you could eat! Here is a fun recipe that is easy and fun to make. Desserts are always a fun surprise for anyone and this treat is easy to make. Easy desserts.
#peanutbuttercups #reesespeanutbuttercups #dessert
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0:00
Hey, I'm Jocelyn and this is Mark. Mark is a friend of mine and he's a huge
0:06
supporter of ours on YouTube and he knows and as many of you do I am obsessed
0:12
with Reese's Peanut Butter Cups so he makes these great Texas-sized. Absolutely
0:17
Texas-sized Reese's Peanut Butter Cups. He shared the recipe with me and we're
0:21
here in Texas visiting and he's going to share the recipe with the rest of you
0:26
also. So thank you for doing this. No problem. Enjoy it. Alright so we'll start
0:31
We've got to melt some chocolate chips and we'll have the recipe over here on
0:35
the side for you all. It's pretty easy and nicely scalable recipe right? Yes. So
0:40
we're gonna start by melting chocolate chips. We're gonna start with two normal sized bags of milk chocolate chips and we're going to make four
0:50
Texas sized peanut butter cups today. I'm going to heat these on a low heat so they do not scorch
1:01
I'm not going to get that opening up. That's okay. I can't get it. I can't get it. I'm sorry
1:05
I can get my big old fingers in here. There we go. Okay
1:13
Alright. There you go. And as it melts it will take a while
1:20
You can already see it starting to melt on the bottom of the pan. Keep it turning
1:26
Keep it stirring. Keep it from burning. So Mark's secret in this is that he puts just a little bit of peanut butter into the chocolate
1:34
So do we do that now or do we wait until the chocolate's melted? I usually wait until it's a little bit more melted
1:39
It makes it easier to tell when the chocolate is actually melted. And you can get most of the chunks out
1:44
And then the peanut butter will stir in at the last minute. All right. Well, I'll go ahead and get that third cup ready for us
1:50
Okay, fantastic. Okay, so Mark is doing this chocolate on a really low heat
2:06
and he's constantly, he's not leaving it whatsoever. Another way you can do it, especially if you have to walk away for any amount of time
2:12
is to put it on a double boiler. You know, just boil some water in a pot
2:17
and you put a pan or a bowl over top of that and you put your chocolate in that to melt
2:22
and then you have less chance of scorching it. But because he's going to be completely hands-on
2:26
and I'm doing other stuff, we're kind of finagling that just a little bit. Okay, so we're going to add a third cup of peanut butter
2:41
to our two bags of chocolate that are nicely melted now. If I can get it out of the thing I like those little spatulas they come in handy sometimes i have a couple at home i love them
3:03
peanut butter's not sticky at all super easy there we go so you can see how nicely this is sort of flowing it's like um yeah it makes beautiful ribbons and
3:24
it's easy to maneuver so um we're gonna do we're now gonna take our pie pans and we're just gonna
3:30
leave them as is you don't need to um flour them or grease them or anything so we're gonna put a
3:37
half cup of our chocolate mixture into each of these to line the bottom and also to line the
3:45
sides. This takes a little bit of patience because what you're trying to do is build up walls
3:51
obviously the base and the walls of your peanut butter cup. So you're going to have to move it
3:56
around until it sticks. So I'm building. I think I have too much chocolate
4:05
maybe but that's okay you can dump dump the rest in a different one so get that
4:12
wall built up a little bit and then move it the thicker the wall the better
4:23
okay so i've built up the walls and um once that's good we're going to throw this right into the freezer
4:35
So we've got our peanut butter cups lined and ready for the filling
4:43
And Mark does this really crazy thing. It's not just peanut butter. You want to talk about that
4:47
Well, what we found is comparing what most people do with peanut butter and powdered sugar inside a filling
4:53
I actually found that adding graham crackers to the filling gives a little bit more of that grainier texture
4:59
More like a real Reese's. It's a little bit more authentic. And not many people do that in their recipes
5:04
But I found it makes a huge difference. It makes it less goopy, and it tastes a lot more palatable when you take a large chunk of it
5:12
like you would get in a Texas-sized bite. And it really does make a huge difference
5:18
I've tried other Reese's Peanut Butter versions, and they're just not the same
5:22
so that little bit of graham cracker is really important. So we're going to go ahead and start with two cups of powdered sugar
5:29
In we go, right? Oh, there should be graham crackers. Mary, you want to do that? Yeah
5:34
And then I've already portioned out two cups of peanut butter. And this is creamy peanut butter
5:41
I guess somebody could use Chunky if they wanted to. If they wanted to
5:45
That wouldn't be very Reese's of you, though. And then Mark is going to do two cups of the graham crackers that are already crushed Yes You of course can use regular graham crackers and just put them on a food processor
6:00
I'm going to take this off because I'm going to make a big mess if that's there. Yeah, because peanut butter is not sticky at all
6:05
We don't have any problems with peanut butter. Okay. I did pretty good there
6:16
Yeah, that's not bad. 99.9% of it out. There we go. Let's see
6:24
And twist. And lock it in place. So now we're just going to blend it until it's nice and smooth and it looks like, you know, the inside of a peanut butter cup
6:36
Start slow. Start at the lowest speed so your powdered sugar doesn't fly everywhere
6:41
and once you're sure it's it's getting all mixed in you can ramp it up if you want to but i just
6:49
leave it on low we're waiting for the peanut butter to harden in the freezer so we're not
6:53
excuse me the chocolate stuff harden in the freezer so we're not in that big a hurry
6:57
we're gonna take a just a big old spoon or you measure so much better at measuring than i am yeah
7:17
Spoons are fine. Yeah. Okay. All right. Just work it in to a couple pans
7:28
The goal here is to get enough peanut butter that it goes all the way to the side but does not go over the top of the cup
7:38
You don't want it as high as the top of the foil. Of the chocolate
7:42
Yeah. Yeah, you don't want it to touch the foil, and you don't want it over the height of the foil pan
7:51
You want it below the level, so when you pour the chocolate in there, it'll form a nice, smooth lid
7:59
Okay. Okay. Okay, so while he is filling up the insides of the cups, I'm going to just do this
8:06
I've got just a little thing here to dip with. and we're going to put that on top
8:18
and roll it cover everything up I think I might have put too much in this one
8:30
Mark, what do you think? No, I think it's fine Shake it around, make it nice
8:35
up to the end Yeah. Beautiful. Fill it to the ground. All right
8:42
Sounds good. Okay. So there we go This is my kind of dessert There no baking involved
8:55
And it seems like the numbers you can fudge just a little bit, right
8:59
It's flexible. I like flexible recipes. They make me happy. So much in life is not your chocolate should be
9:08
All right. So there we go. And then these are going to go back into the refrigerator
9:13
So this is two finished ones. And we're going to just pop them in the refrigerator until they're nice and solid
9:19
And then we can eat. Yeah? And cut into them. Yay. Okay
9:26
Hey, so we have had these in the fridge for how many hours
9:30
Oh, six or seven. At least, yes. But you really only have to keep them in for like an hour or two
9:37
I've never pulled them out less than a few. Okay. Because I like them to be really solid
9:42
inside okay all right so you heard it here you have to leave them in for a few hours um overnight
9:48
is great that works really well so we'll yank those out and um you can show us how you open them okay
9:53
sounds good all right let's pull this out of the refrigerator and it's super easy i just
10:02
I just take and I just peel back the foil a little bit and it's very clean
10:11
It pops perfect, doesn't it? And I usually cut them into sticks with your nice, easy-to-handle, bite-sized portions
10:21
I'm nervous. Yeah. There we go. Perfect. Oh, look at how beautiful that is
10:29
That's a really nice, consistent sort of thing. Can I cut one
10:35
You want to cut one? Yeah. All right. Come here. Put it in the middle
10:40
Straight middle. Half. Half. There you go. Push. Fingers up. Rock it
10:46
There you go. Can I do another? Liam says we like fourths around here, not sixths
10:54
Oh, you're in eighths. Yeah. Unfortunately. Good. Take it. Alright. So, Daddy, what do you think
11:02
Give us a live taste test. Does it taste like a big Reese's Peanut Butter Cup
11:09
Yeah, it's just frozen too long. It's a little too cold yet
11:13
The chocolate melts in your hand really fast, though. Crunchy. Here, Caleb, you want to try it
11:20
Is this a Reese's Peanut Butter Cup? Yeah. Texas-sized Reese's. Yeah, this is Mark's recipe
11:29
What do you think? It's good. Isn't it good? Tastes like real Reese's. Okay, so that is Texas-sized Reese's Peanut Butter Cup
11:36
Thank you so much. Oh, this has been fun. It's been great having you here in Texas. Thank you. Thank you for your hospitality and teaching me this
11:42
It's been amazing. All right. Bye, y'all. See y'all later
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