Homemade “Reese’s” Peanut Butter Cups

• Baking & Spices

  • 1 2-lb bag Chocolate chips, high quality
  • 1 1/2 cups Powdered sugar

• Oils & Vinegars

  • 1 Cooking spray

• Bread & Baked Goods

  • 1 Cupcake papers, Mini

• Dairy

  • 4 tbsp Butter

• Other

  • 1 16-oz jar If creamy natural jif peanut butter (or use whatever you have

Found on onegoodthingbyjillee.com

Description

Ingredients

• 1 16-oz jar if creamy Natural Jif peanut butter (or use whatever you have)
• 1 2-lb bag (or 2 1-lb bags) of high quality chocolate chips, milk or dark (we’re a MILK chocolate sorta family)
• 1½ cups powdered sugar
• 4-6 Tablespoons melted butter
• Cooking Spray
• Mini Cupcake Papers

Directions

• Melt butter in microwave.
• Empty the peanut butter into a bowl and stir in the powdered sugar.
• Mix in 4 Tablespoons of melted butter. Set aside.
• Melt the chocolate in a double boiler (or the microwave), stirring often until it becomes smooth and velvety.
• Arrange your cupcake papers onto a baking sheet and lightly mist with cooking spray.
• Spoon the melted chocolate into the cupcake papers, coating the bottoms and sides entirely.
• Set the extra chocolate aside.
• Once all cupcake papers are coated, place the tray in the refrigerator to cool for about five to ten minutes.
• Pipe or spoon the peanut butter mixture into the cooled chocolate cups. I used a Ziploc bag to pipe the mixture into the cups.
• When all the chocolate cups are filled, dip one finger into some water and then press down on each glob of filling to flatten a bit. Then spoon the remaining melted chocolate over the top of the peanut butter and place the tray back in the refrigerator for another 30-minutes to set completely.