Makes 12 large muffin cups
20 ounces dark chocolate, shaved
12 mini Reeses peanut butter cups
12 ultra mini Reeses peanut butter cups
Tools: 12 hole muffin tray, 12 muffin liners, 1 silicon pastry brush (or a natural dye free paint brush)
Line muffin tray with liners.
Chop the dark chocolate into small shavings, and place half of the shavings into the top of a double boiler.
Over very low heat, begin to melt your dark chocolate, stirring slowly and frequently. Tip: Never melt chocolate over high heat, as you run the risk of ruining the consistency. Low heat is always best for chocolate melting. Also, be very careful not to get any water into your melting chocolate, as this will ruin it.
As the chocolate melts, add the remaining chocolate bit by bit, continuing to stir until all the chocolate is melted. This may take about 20 minutes.
Once the chocolate has melted, you can keep the double boiler on the stovetop where it is warm, but turn off the heat. Stir every once in awhile, and if the chocolate begins to harden, simply turn on the heat to very low again.
Spoon 1 Tablespoon of chocolate into the bottom of the muffin liners. (It is easiest to work about 3 liners at a time, so that the chocolate does not harden).
Use your pastry brush or paintbrush to gently paint the chocolate half way up the muffin liners.
If the chocolate is too thin (meaning you can see through it and into the liner), just add a bit more chocolate.
Repeat for all 12 liners, and then place in the freezer for 5-10 minutes.
Remove the dark chocolate cups from freezer.
Place 1 mini Reese peanut butter cup into the shell.
Top with 1 Tablespoon of melted chocolate, tapping on counter to smooth out and using the back of a spoon to smooth the rest of the chocolate so there are as few spaces as possible.
Top with an ultra mini Reese peanut butter cup and place back in freezer.
Remove and enjoy. Store in airtight container in fridge or freezer.
Original Double Reese Peanut Butter Cups Recipe Recipe found at Grandmothers Kitchen Recipes.