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How to remedy my homemade Dark Reeses now & future?

6 months ago
last modified: 6 months ago

Hi y'all :) I have the Shape And Store molds shown in below video, and since a neighbor's wedding is coming up, I decided to make the below dark-choc-version of Reeses (printed from the Shape And Store site), but after all my sweat, here are the snags:

  1. After removing them from my fridge after they so-called "hardened" - the dark-choco part did not stay "hardened" too long. Rather, within about a minute, my fingers got smeared full of oily chocolate.
  2. Also, I had added a TB confect. sugar to the peanut butter mixture, since the mixture had tasted too "peanutty". But it was to no avail. It still tastes a bit too peanutty - not enough like candy. I mean, it's still plenty good, but not yummy enough.


1/3 c. all-natural peanut butter

2 TB honey

1 TB refined coconut oil


185 g dark chocolate, chopped

1 TB refined coconut oil

1 tsp vanilla

I had doubled the recipe, thus used:

13-oz. dark choco-chips (as per the ounces stated on my below Pyrex measuring cup)

2 TB refined coconut oil (i'm afraid this caused the soiled fingers)

1 tsp. vanilla extract (I avoided 2 tsp. - at risk of too liquidy. For all the good that did.)

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