Reeses Peanut Butter Cups
Ingredients:
12 paper muffin cups
1 (12-ounce) pkg. milk chocolate chips
1 cup reduced-fat peanut butter
1/2 cup powdered sugar
1/4 teaspoon salt
Directions:
Cut the top half off of the muffin cups so that they are shallower.
Pour the chocolate chips into a glass bowl and melt them in the microwave:
Microwave at 50% power for 2 minutes. Stir the chips gently, and let them sit
for a minute or so. If the chocolate needs more melting, microwave those
chippies again at half power for 30 seconds. Stir gently. Continue the process,
stirring gently as you go. But be very careful not to overcook the chocolate or
it'll seize up on you.
Using a teaspoon, spoon a portion of the chocolate into the middle of a muffin
cup. Draw the chocolate up the edges of the cup with the back of the spoon. Coat
the entire inside of the muffin cup with chocolate and place it into a muffin
tin. Repeat with the remaining muffin cups and then put the whole muffin tin in
the refrigerator so that the chocolate hardens.
Combine the reduced-fat peanut butter, powdered sugar and salt in a medium bowl.
When the chocolate in the muffin cups has hardened, pop the sweetened peanut
butter into the microwave oven on full power for 1 minute. This will soften up
the peanut butter so that it easily flows into the cups. Spoon a small portion
of peanut butter into each of the chocolate-coated cups. Leave room at the top
for an additional layer of chocolate, which we'll add later. Pop the candy back
in the refrigerator to harden the peanut butter. This should take an hour or so.
When the peanut butter filling has hardened, re-melt the chocolate chips in the
microwave on half power for 30 to 60 seconds. Use a teaspoon to spread a layer
of chocolate over the top of each candy. Chill the candy once again to set up
the chocolate. Finally, remember to take the paper off the outside of the peanut
butter cups before eating them.