CopyCat Reese's Peanut Butter Cups

Let's Cook

1. Step 1.

   Set up a double boiler with the top insert over hot, not boiling, water. Add the chocolate chips, chocolate bars, and 1/4 cup peanut butter to the top insert. Stir constantly with a heatproof spatula or spoon until the mixture is completely smooth and melted, about 3–5 minutes. Keep the water at a bare simmer; if it boils, remove the pot from the heat briefly to avoid scorching the chocolate.

2. Step 2.

   While the chocolate mixture melts, prepare your liners. Use small muffin tin liners, or if using regular cupcake liners, cut them down to about 1 inch deep. Arrange the liners on a baking sheet or in a muffin tin for stability.

3. Step 3.

   Once the chocolate mixture is smooth, spoon half of it equally into the prepared liners. Use a small spoon or a piping bag to divide it evenly; each liner should be about one-third full. Set the remaining chocolate mixture aside, keeping it warm over the hot water if possible.

4. Step 4.

   Melt the remaining peanut butter in the top of the double boiler over hot water, stirring until smooth and pourable. Spoon this equally over the chocolate layer in each liner, spreading gently to cover. Then top with the remaining chocolate mixture, dividing it equally among the liners. Gently tap the liners on the counter to level the tops.

5. Step 5.

   Refrigerate the cups for at least 30 minutes, or until completely firm and set. They can be made ahead and kept chilled. Serve cold or at cool room temperature. Makes 24 tiny or 12 large cups.