Reese Cups  & Filling Recipe

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Reese Cups & Filling

Bernice Mosteller


I went to a candy making class years ago. We learned how to make a lot of different candies. Since then I make these at Christmas. One of my personal favorites was the Mallow cups.This class showed how to start with the basics & turn the recipe into different candies. It was very neat.

pinch tips: Parchment Paper Vs Wax Paper



a lot


45 Min


15 Min




plastic candy molds ( shaped like brought reese cups)
1 pkg
semi sweet milk chocolate chips (melted)
some pariffin wax to be needed for thinning & making the chocolate be a little firmer
1----18 oz
jar of peanut butter
1 1/2 c
graham cracker crumbs
1 stick
melted margarine
1 lb
powdered sugar

Directions Step-By-Step

Melt the chocolate chips & paraffin wax in top of double boiler. ( use your judgement on how much of the wax.) to use to make the right consistences for dipping. ( you can also add a little crisco for thinning too. Use your own judgement to get the right consistency!!
Mix the peanut butter, graham crackers crumbs, melted margarine & powdered sugar together. If it seems too dry you can add a little more peanut butter. This will fill 2 quart zip lock bags.
Take a craft paint brush, & paint the chocolate in the candy molds. Bottoms & sides. Set in fridge or freezer just long enough to set up. Take out & fill the cups with the filling almost to the top. Then fill in the top layer with the melted chocolate. Don't make it too thick. Set back in the fridge or freezer to do the final firming up. When set up turn upside down & pop each candies out of the mold. Start more cups & repeat the same directions. ( DON'T never wash the candy molds in hot soapy water. It will dry them out & cause your candy to stick.) Always rinse real good with warm water.....( 0nly with warm water)

About this Recipe

Course/Dish: Candies, Chocolate
Main Ingredient: Non-Edible or Other
Regional Style: American
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, For Kids