Homemade Reese's Minis

I have this notion that when things are smaller they don't count for as many calories.


For instance, eating 4 mini donuts isn't as bad for you as a whole one.


Or eating sliders isn't nearly as bad as a whole giant burger.


Who cares if I eat 5 little Reese's cups? My brain says "hey, but look how SMALL they are!"


OK, so my logic might be a little jaded, but I know I'm not the only person who thinks this way....


Plus, I've been on a candy making rampage lately. 


My thoughts are filled with Kit Kat's, Snickers, Twix Brownies and Reese's...


And if I can 100% control what goes into these things they definitely can't be as bad for you.


So here they are.... Reese's at your fingertips. Larger cups could be just as easy using normal cupcake sized liners.




Reese's:
(makes about 24 cups)
1-16 oz jar Natural Peanut Butter
1 1/2 cups powdered sugar
4 tablespoons butter, melted
1 package good quality milk chocolate chips 
mini cupcake liners
Cooking Spray


Place the 1 1/2 cups of powdered sugar into a large bowl and add in the peanut butter. Stir carefully to slightly incorporate the powdered sugar. Stir in around 2 tablespoons of the melted butter. Set aside.

Melt your chocolate. You can use either a double broiler or the microwave here. You will want to stir often until the chocolate is smooth and completely melted. 


Arrange your cupcake liners onto a baking sheet and lightly coat with the cooking spray. 


Spoon the melted chocolate into the cupcake liners, coat the bottom and push up the sides about half way. Use your fingers to "coax" the chocolate up the sides. Set the extra chocolate aside.

Once all of the papers are coated place your tray in the fridge until the chocolate sets up, about 10 minutes. 


Add the remaining 2 tablespoons of melted butter to your peanut butter mixture and mix until smooth. 


Pipe the peanut butter or use a spoon to place a little dollop into each cup. 

(obviously I like a good amount of PB in mine)

When all of the cups are filled, wet your finger and then press down on each glob of filling to flatten slightly. Spoon the remaining chocolate over the top, pushing to the sides using your finger. When all are topped place back in the refrigerator for another 30 minutes to set up completely. 

These are FANTASTIC! Since I've always been a fan of the chocolate-peanut butter combo I love being able to control how much peanut butter went in the center. The chocolate melts in your mouth and the peanut butter gives you that "cheek-tickling" sensation. 
They are fairly easy to whip up so make them today!!!! I ended up with some extra peanut butter filling so I think I see homemade Nutter Butters in my future.. stay tuned!!