REESE’s PEANUT BUTTER CUP

With Halloween coming up, it's the perfect time to make these although they're great anytime! VIDEO https://www.youtube.com/watch?v=NQALQy7mbcM

• Ready In: 55 mins
• Yields: 24 cups

Ingredients

• 1 3⁄4 cups  semisweet mini chocolate chips
• 1⁄2 cup chunky peanut butter
• 3⁄4 cup  smooth peanut butter
• 3⁄4 cup powdered sugar
• 1⁄4 teaspoon sea salt, ground
• 1⁄2 tablespoon coconut oil

Directions

1. Place cupcake liners into a small muffin pan and set aside.
2. In a double boiler over medium heat, melt chocolate and stir until melted; remove from the heat.
3. Spoon one teaspoons melted chocolate in muffin liner and spread evenly on the bottom and sides using a pastry brush an inch wide. Transfer to the fridge, for 10 minutes.
4. Meanwhile, in a small saucepan over medium heat, combine crunchy and smooth peanut butter, powdered sugar and salt. Stir mixture before adding coconut oil. Cook the peanut butter mixture, stirring constantly, until pourable, about 3 to 4 minutes.
5. Remove from the heat and add 1 tablespoons per chocolate coated cup using a portion scoop. When filled, gently tap the muffin pan to remove any trapped air bubbles. Transfer to the fridge for 20 minutes.
6. Remove once again from the fridge and using a small spoon, cover the surface of each muffin cup with remaining chocolate (might have to reheat again). Transfer back to the fridge for 1 hour or until set.