But Reese's has started to taste, well, cheap. This is a homemade version that takes three (3!!!) ingredients, about 20 minutes (10 if you have a microwave) and tastes loads more decadent and delicious.
Warning: once you find out how easy these are to make, you may never leave the house again.
Recipe:
- 2 12 ounce packages bittersweet chocolate chips, Sunspire (organic),Valrhona or even Ghirardelli are great. And nestlé morsels are delicious too, just a bit grainy.
- 1 cup creamy peanut butter (I used organic, but whatever floats your boat)
- 1/4 cup powdered sugar (again, I used organic, but use what you like)
That's it!
- Melt one package of chocolate chips in a double boiler or in the microwave. While the chocolate is melting, prepare either an 8 x 8 inch glass baking dish with a quick spritz of vegetable cooking spray, or use a mini-cupcake mold (either spritz it as well or line it with cute little cupcake liners.)
- When the chocolate is melted and smooth, either pour it into the prepared dish or divide it evenly among the openings of the mold and pop it into the freezer to set up.
- In a separate bowl, blend peanut butter and powdered sugar together. Heat gently, just until peanut butter is hot enough to be liquidy. This will make it easy to incorporate the powdered sugar. Check the chocolate in the freezer. If it is firm to the touch, go ahead and pour the peanut butter mixture on top (or spoon it, using a teaspoon, there will be EXACTLY enough to fill the molds) and return it once again to the freezer.
- Melt reaming chocolate until glossy and smooth. Once peanut butter layer has set, pour melted chocolate over the top, smooth with an off-set spatula, and let set once more in the fridge. Done!
Makes 16 large bars or 28 butter cups
*To remove the chilled butter cups from the mold (if you did not use liners,) just turn the mold upside down on the counter (put a clean towel down first to catch them) and tap firmly once or twice against the counter. They pop right out.
