Tasty Planner - Recipe - Reeses peanut butter cups by Jennifer Andersen

Instructions

for bar dessert:

Mix first three ingredients and press into 8×8 pan (or into the bottom of a demarle mold). Melt last two ingredients and mix quickly (will start to harden fast) then spread into pan on top of first mixture. Let harden a few minutes and cut. Refridgerate after cutting to finish setting up and serve cool!

for individual shapes:

Make two batches of the chocolate layer. I used a silicon pastry brush to “paint” the chocolate from the first batch on the cups of a Demarle at Home shapes tray (the ones in the picture are the small heart tray and the briochette tray) and put that in the fridge for about 10 minutes.

Press a small amount of the peanut butter mixture into each cup/heart shape and cool it again (gotta keep the chocolate firm, be careful as it can start melting if out of the fridge for long!) and make the second batch of the chocolate, then “paint” that on top again to finish the peanut butter cups off.

The individual shapes just pop right out of the tray, and as long as you keep them chilled they hold their shape and don’t stick together. :)

I almost filled two full trays (60 peices) with this recipe… I wouldn’t have been short chocolate if I had kept my fingers out of the ingredients while making this… :)