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<Recipe recipeId="239">
<RecipeHeader>
<RecipeTitle>Reese&apos;s Peanut Butter Cups</RecipeTitle>
<Category>Newsgroups|Sweets</Category>
<NbPersons>12</NbPersons>
</RecipeHeader>
<IngredientList>
<Ingredient id="537" quantity="12.0" unit="" comment="muffin paper cups" defaultState="true" weightGram="0.0" included="false">
<IngredientQuantity>12</IngredientQuantity>
<IngredientItem>paper muffin cups</IngredientItem>
<IngredientComment></IngredientComment>
</Ingredient>
<Ingredient id="878" quantity="1.0" unit="cup" comment="" defaultState="true" weightGram="258.0" included="true">
<IngredientQuantity>1 cup</IngredientQuantity>
<IngredientItem>peanut butter</IngredientItem>
<IngredientComment></IngredientComment>
</Ingredient>
<Ingredient id="702" quantity="0.25" unit="tsp" comment="" defaultState="true" weightGram="6.0833335" included="true">
<IngredientQuantity>1/4 teaspoon</IngredientQuantity>
<IngredientItem>salt</IngredientItem>
<IngredientComment></IngredientComment>
</Ingredient>
<Ingredient id="824" quantity="0.5" unit="cup" comment="" defaultState="true" weightGram="120.0" included="true">
<IngredientQuantity>1/2 cup</IngredientQuantity>
<IngredientItem>powdered sugar</IngredientItem>
<IngredientComment></IngredientComment>
</Ingredient>
<Ingredient id="801" quantity="1.0" unit="(12-ounce) package" comment="Hershey&apos;s milk chocolate" defaultState="true" weightGram="340.0" included="true">
<IngredientQuantity>1 (12-ounce) package</IngredientQuantity>
<IngredientItem>Hershey&apos;s milk chocolate chips</IngredientItem>
<IngredientComment></IngredientComment>
</Ingredient>
</IngredientList>
<RecipeText>Todd Wilbur

Yield: 12 pieces 
Prep Time: 5 minutes
Cooking Time: 2 hours 0 minutes

In a small bowl, mix the peanut butter, salt and powdered sugar until
firm. Slowly 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 2 minutes, stirring halfway through the heating time. 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 some of
the peanut butter onto the chocolate in each cup, leaving room for the
final chocolate layer. Cool the cups again to firm up the peanut butter.
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.
</RecipeText>
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