Updated on June 19, 2015
Dark Chocolate Reese’s Peanut Butter Cups
Dark Chocolate Reese’s Cups
Makes 12 Mini’s and 3 Regular Sized in one Batch
1 cup All Natural Peanut Butter
3/4 cup Stevia (measures cup for cup with sugar)
1 Ghirardelli 90% cocoa bar
1/2 Cup Toll House Dark Chocolate Morsels
In a large bowl, gently fold the natural peanut butter and stevia together. Taste test the peanut butter and add little more stevia if you’d like it sweeter. I prefer it sweet since the chocolate coat will be dark and bitter.
Line a mini muffin pan with 12 mini liners and one regular muffin pan with three liners (or whatever mini to regular sized ratio you prefer!)
Wash your hands, then use them to grab a chunk of peanut butter and roll it into a ball, then place it in the muffin liners.
In a separate bowl or coffee mug, melt the morsels and the 90% cocoa bar in the microwave. I used 15 second intervals, stirring it each time until the chocolate was well melted and liquified. Then using a teaspoon, scoop the chocolate into the liners over the peanut butter.
Place the filled muffin pans into the fridge and chill for 2 hours. Then unwrap the individual Reese’s cups from the muffin liners and store in the fridge. I store mine in ziploc bags or glass bowls.