The famous slogan "Two great tastes that taste great together" originated in a marketing campaign for this candy in the late 1960s and early 1970s. Originally sold in bulk, sales of their individual "penny cups" began in 1941, in response to sugar rationing during WWII. He did, however, claim that he owned a trademark on the name "peanut butter cups" and repeatedly threatened legal action against other manufacturers and sellers who made peanut butter cups. Ironically, peanut butter cups were not Reese's favorite candy. B." Reese, a former employee of Hershey's, who set up his own candy-manufacturing business in the 1920s. The Reese's Peanut Butter Cup is considered the "finest creation" of Harry Burnett "H. The heavily roasted peanuts are a trademark flavor. The most popular brand of peanut butter cup is the Reese's Peanut Butter Cups (sold as Reese in Canada), always featuring Hershey's chocolate, and now a Hershey brand. A note about cupcake liners: Use 2-by-1 1/4-inch (which hold about 1 1/2 ounces) or 1-inch (hold about 3/4-ounce) for this recipe.Three different sizes of Reese's peanut butter cups If your cupcake liners are thin, use a double layer for each candy so the sides don't collapse or become wonky when filled. White chocolate chips don't work as well as using chopped white chocolate bars (solid white chocolate contains cocoa butter, as opposed to the oil that chips contain).
The white chocolate is not firm enough otherwise. If you use white chocolate, you must freeze and serve the candies frozen. (If using white chocolate, store finished treats in the freezer.) Keep refrigerated and wrapped in plastic if serving the next day. Refrigerate until it hardens, at least 1 hour and preferably up to 12 hours.
Remove the baking sheet from the fridge, then gently press any uneven layers down and spoon the remaining melted chocolate over the butter layer on all of the candies. Refrigerate for at least 1 hour and up to 12 hours. Tap the tray on the counter a few times to help flatten the layers. Remove the baking sheet from the freezer and place the flattened butter patties on top of the chocolate, pressing down lightly. Roll the butter into tablespoon-sized balls for the large cups, or teaspoon-sized balls for the small cups. Sift the confectioners' sugar (use 1/4 cup confectioners' sugar if using cookie butter, or 1/2 cup if using sunflower butter) over the top of the butter and fully combine using a rubber spatula. Add the sunflower butter (or cinnamon cookie butter) to a medium bowl. Make the "butter" layer: Drain the excess oil off the top of the sunflower butter. Keep the remaining chocolate warm over warm water.) Place the baking sheet in the freezer for at least 15 to 20 minutes and up to 4 hours to allow the chocolate to set up. (This should use half of the melted chocolate. Spread 8 to 10 cupcake liners (or 12 to 16 small ones) on a baking sheet and spoon a thin layer of chocolate in the bottom of each, 1/4- to 1/2-inch thick. Make the chocolate layer: Gently melt the chocolate in a double boiler (a fitted bowl over a pot of simmering water), stirring the sides with a spatula so the chocolate does not stick or scorch on the edges.
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