Ingredients
Scale
- 2 cups high-quality semi-sweet or milk chocolate chips
- 1/2 cup creamy peanut butter (traditional style works best for texture)
- 1/4 cup powdered sugar (adds that signature “Reese’s” crumbly texture)
Instructions
- Line a standard muffin tin with 12 paper liners. Place half of your chocolate chips into a microwave-safe bowl. Heat the chocolate in 30-second intervals, stirring between each session, until the mixture is completely smooth. Spoon about one tablespoon of melted chocolate into the bottom of each liner. Use the back of the spoon to spread the chocolate slightly up the sides of the liners to create a “cup” shape. Place the tin in the freezer for 10 minutes to set.
- While the chocolate bases are chilling, prepare your filling. In a small mixing bowl, combine the creamy peanut butter and the powdered sugar. Stir vigorously until the sugar is fully incorporated and the mixture becomes slightly firm and moldable. If your peanut butter is very oily, you may need an extra tablespoon of powdered sugar. Roll the peanut butter mixture into 12 small discs or balls and flatten them slightly with your fingers.
- Remove the muffin tin from the freezer. Place one peanut butter disc into the center of each chocolate-lined cup. Melt the remaining chocolate chips using the same microwave method as before. Spoon the rest of the melted chocolate over the peanut butter centers, ensuring they are completely covered. Gently tap the muffin tin on the counter to level the chocolate and remove any air bubbles. Refrigerate for at least 60 minutes or until the chocolate is firm to the touch.
- Cook Time: 1 hour 15 minutes (includes chilling time)