You read correctly kids.

As in Reese’s. As in a lovely chocolate shell. As in a melt-in-your-mouth peanut butter center.

This is the real deal.

I made these over Labor Day weekend at my family’s house outside of Nashville, TN. While the men were getting their football fulfillment upstairs, my sister, mom, and I cooked.

Um, kind of a lot. I’m actually a bit ashamed.

Well, whatever.

I made the big size (a lot larger than you can buy in the store), but you could definitely make mini ones too. You’ll need to get yourself whatever size muffin tin liners you want to use.

Refrigerate these until  you’re ready to eat them, then pull ‘em out to bring to an edible temperature. They’re kind of hard right out of the fridge, but some people like them that way!

Makes about 15 large cups

Ingredients::

• 3/4 cup confectioners’ sugar
• 1 cup peanut butter (not natural style)
• 1 stick unsalted butter (1/2 cup), softened
• 1 tsp vanilla extract
• 18 oz. semisweet or dark chocolate chips

Directions::

1. Line a standard size (12) muffin tin pan with liners. Set aside.
2. With an electric mixer, mix the sugar, peanut butter, butter, and vanilla on medium speed for about 2 minutes or until ingredients are combined and mixture looks crumbly. Set aside.
3. Melt chocolate in the microwave in 30 second increments in heat proof bowl, stirring in between each time. Using a spoon, put about 2 TBS of melted chocolate in the bottom of each muffin liner.
4. Using your hands, form tablespoon size balls of the peanut butter mixture. Then, flatten balls into disc shapes so that they are roughly half the size (in diameter) of the chocolate cups. Place one disc in each chocolate cup, pressing down to submerge in chocolate.
5. Finally, spoon a small amount of remaining melted chocolate over the peanut butter discs to cover completely. Refrigerate to set.