Reese's Peanut Butter Cups
16 oz your choice chocolate (I like to mix dark chocolate and milk chocolate, many recipes call for semi-sweet)
1/2 cup peanut butter
2 T softened butter
1/4 c powdered sugar (more if you like the filling sweeter)
Start by buttering cups or tins. I used silicone chocolate molds and they popped out easily without buttering. I also made a few in cookie cutters this year and they popped right out after being properly chilled. Melt chocolate over a water bath or in a double boiler. You can also use the microwave, but it will not stay perfectly melty throughout the project. Pour thin layer of chocolate into cups and drop pan to flatten; freeze for 15 minutes. Whip ½ c peanut butter, 2 T softened butter and ¼ cup powdered sugar. Taste and add more sugar if desired. Place whipped peanut butter on chocolate after checking. Freeze for 15 minutes. Top with chocolate, dropping pan often because chocolate will harden quickly on frozen peanut butter. Freeze 15 minutes. Store in freezer or refrigerator. Hide from Reto and ration them out until next care package arrives.
Pairs Well With
I have tried many homemade Reese's PB Cups recipes and have finally combined a few to make a pretty close copy. Good enough to get Reto through the months between care packages from the U.S., at least.