- Cooking Time: 15 minutes
- Servings: 24
- Preparation Time: 30 minutes
- 1 cup butter or margarine, melted
- 2 cups graham cracker crumbs
- 2 cups confectioners' sugar
- 1 cup peanut butter
- 1 1/2 cups semisweet chocolate chips
- 4 tablespoons peanut butter
- Place paper liners into a mini muffin tin.
- Melt a couple cups of milk chocolate chips (or white or dark chocolate if you prefer that). And spread the chocolate into each muffin liner using the back of a spoon.
- Put the muffin tin into the freezer.
- Mix the filling ingredients.
- Use your hands to knead everything together like dough because the crumbs tend to hang out by themselves and you want them well mixed in so you have that Reese's peanut butter consistency.
- Form dough/filling into 24 little balls. Store any leftovers in the fridge.
- Remove the muffin tin from the freezer and pop the PB balls into the chocolate cups. Push down the filling slightly with the back of a spoon.
- Put the mini muffin tin back in the freezer. Then melt 2 more cups of chocolate. Melting chocolate in the microwave is a cinch. Just do 30 second increments and stir between each.
- Take the muffin tin out of the freezer and spoon more melted chocolate onto each cup. Smooth it out.
- Chill again then store in the fridge in an airtight container.
NotesIf you use the popular recipe for peanut butter bars, these end up tasting even better than Reese's.
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