Mr. H. B. Reese lived in Hershey, Pennsylvania in 1917. He worked for Milton Hershey in the dairy farm. When his family size reached 15, he decided to go into his own candy business. In 1923 Reese produced a candy made with processed peanut butter and covered it with Hershey's milk chocolate. It became an immediate success -- a major company built on one product. In 1963 Hershey and Reese came together and began producing together Hershey's Reese's Peanut Butter Cup.

In Israel we don't often get Reese's (although they do arrive regularly in CARE packages from America), so we need to substitute. What often happens in our home is that you take out a spoonful of Skippy's peanut butter and dip it into the jar of chocolate spread and you have a Reese's lollipop (if Mom doesn't see you).

Here are some other ways to cope without having Reese's. Included is the Top Secret Reese's Peanut Butter Cup recipe from Top Secret Recipes by Todd Wilbur.

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You will need a muffin tin with shallow cups.

1 cup peanut butter
1/4 tsp. salt
1/2 cup powdered sugar
1 12 oz. package Hershey's milk-chocolate chips

In a small bowl, mix the peanut butter, salt, and powdered sugar until firm. Melt the chocolate chips in a double boiler over hot, not boiling, water. You may also melt them in a microwave oven set on high for two minutes, stirring halfway through the heating time. Add the salt.

Grease the muffin-tin cups and spoon some chocolate into each cup, filling halfway. With a spoon, draw the chocolate up the edges of each cup until all sides are coated. Cool in the refrigerator until firm.

Spread about a teaspoon of peanut butter onto the chocolate in each cup, leaving room for the final chocolate layer. Pour some chocolate onto the top of each candy and spread it to the edges.

Let sit at room temperature, or covered in the refrigerator. Turn out of the pan when firm.

Makes 12 pieces.

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(Actually maybe better than Reese's.)

BOTTOM LAYER:

1 1/2 cups flour
2/3 cup brown sugar
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
2/3 cup margarine
1 egg
1 tsp. vanilla

In a mixer, blend margarine and sugar, add egg and blend until creamy. Add all the other ingredients and mix well. Spread mixture 1/4 inch thick onto a 10" X 15"cookie sheet. Bake 12-15 minutes at 350°F.

SECOND LAYER:

1 1/2 cups powdered sugar
1 1/2 cups peanut butter
1/4 cup margarine
1 tsp. vanilla

Mix well. Spread onto bottom layer.

THIRD LAYER:

Melt 3/4 bag of chocolate chips and spread on top of the peanut butter. Let it partially cool and cut into interesting shapes. Place in freezer to harden.

Remove from freezer 1/2 hour before serving.

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1 cup corn syrup
1 cup peanut butter
1 cup sugar
5 cups Rice Crispies
200 gr. chocolate

Mix together in a pot on a low flame: Corn syrup, peanut butter and sugar. When it comes to a boil, take it off (be careful not to burn it). Mix together with Rice Crispies. Spread mixture into a pan. Melt chocolate, cover mixture. You must cut this while still warm or it's impossible to cut.

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Combine equal amounts of corn syrup, peanut butter and chocolate in a pot on a stove until mixed well. Pour on ice cream and put it back in the freezer until serving.

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150 gr. or 5 oz. chocolate
1/2 cup peanut butter
2 cups corn flakes

Melt together chocolate and peanut butter. Stir in cornflakes. Spread onto a pan. Cool or freeze. Cut and serve.

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This is great with chocolate cake, as it is sometimes served at the restaurant.

2 1/2 cups whipping cream
1 1/2 cups whole milk
8 large egg yolks
1/2 cup sugar
6 ozs. bittersweet (not unsweetened) or semisweet chocolate, chopped
1 tsp. vanilla extract
3/4 cup white chocolate chips (optional)
1/2 cup creamy peanut butter

Bring cream and milk to simmer in heavy large saucepan. Whisk egg yolks and sugar in large bowl to blend. Gradually whisk cream mixture into egg yolk mixture; return to same saucepan. Stir over medium-low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 5 minutes. Strain custard into medium bowl. Add bittersweet chocolate; whisk until chocolate is melted and mixture is smooth. Whisk in vanilla. Chill custard until cold.

Process custard in ice cream maker according to manufacturer's instructions, adding white chocolate chips during final 1 minute of processing, if desired. Transfer ice cream to large bowl.

Stir peanut butter in heavy small saucepan over low heat until almost pourable. Drizzle peanut butter over ice cream. Swirl with knife until just marbled. Cover and freeze at least 3 hours.

(Can be prepared 1 week ahead. Store in airtight container in freezer.)

Makes 8 to 10 servings.

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