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Reese's Peanut Butter Cups
12 paper muffin cups
One 12-ounce pkg. milk
1 c reduced-fat peanut butter
1/2 c powdered sugar
1/4 t salt
1. Cut the top half off of the muffin cups so that they are shallower.
2. 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
3. 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 fridge so that the chocolate hardens.
4. Combine the reduced-fat peanut butter, powdered sugar and salt in a medium
5. 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.
6. 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.
7. 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.
Makes 12 candies.