Unlike the store bought ones, these have fresh peanut butter, which is runnier than the paste that is used in Reese’s and other brands. But using fresh peanut butter tastes better and is easier.
These are oh so cute and a perfect gift for friend. You can make a bunch ahead of time and store in the freezer until needed.
8 oz chocolate chips of your choice (I used semisweet)
1. Line mini muffin pan with candy/mini muffin liners. Put chocolate chips into a microwave safe bowl and microwave for about 30 seconds. Mix with large wooden spoon. Microwave again for 30 seconds. Stir again. if chocolate is not yet completely melted and smooth, repeat for another 15 second interval.
2. Take a small spoon and scoop some melted chocolate into the bottom of each cupcake line so that it completely lines the bottom (you want it thick enough to hold in the peanut butter but not too thick so that you don't have room for filling the cups). Take the back of the spoon and dip into chocolate and line the inner sides of the candy liners with chocolate as well. Repeat with all candy liners. Once the inside of the liners has been completely coated with chocolate, put in the refrigerator to harden, for about 20 minutes.
3. Remove liners from fridge after the chocolate has hardened. Take a small spoonful of peanut butter and place into each chocolate cup. Take a spoonful of the remaining melted chocolate and pour on top of peanut butter filling until you can no longer see the peanut butter. Attempt to smooth top with back of spoon. Repeat with remaining cups. Place cups in fridge for another 20 minutes until chocolate has hardened. Eat immediately, store uneaten ones in freezer or fridge to prevent melting.
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