Recipe: Homemade Reese’s Peanut Butter Cups

Homemade Peanut Butter Cups
From Chef Lesli Sommerdorf for Harmons
Makes 12-18 cups
PREP TIME: 20 MINUTES
TOTAL TIME: 60 MINUTES

Ingredients:
16 ounces semisweet chocolate, chopped, divided
1/2 cup creamy natural peanut butter
2 tablespoons unsalted butter, softened
¼ cup plus 2 tablespoons powdered sugar, sifted

Instructions:
Line a standard 12-cup muffin tin with paper cupcake liners.
Melt 8 ounces of chocolate in a double boiler. Pour the melted chocolate into the cupcake liners, filling just the bottom of each cup. Firmly drop the pan on the counter, smoothing out the chocolate. Place the pan in the freezer for 15 minutes.

Meanwhile, in the bowl of a stand mixer, combine the peanut butter, butter and powdered sugar and blend until lighter in color. Drop small tablespoons of the peanut butter mixture into the center of each cup. Firmly drop the pan on the counter, smoothing out the peanut butter. Place the pan in the freezer for 15 minutes.

In a double boiler, melt the remaining 8 ounces chocolate. Pour the melted chocolate onto the frozen peanut butter mixture. Quickly and firmly drop the pan on the counter, smoothing out the chocolate. Place the pan in the freezer for 15 minutes. Place in the refrigerator or at room temperature.