I’ve been trying really hard not to eat at the bars/restaurants I work at lately. I’ve been cooking (and taking pictures!) up a storm in my kitchen and am uber excited to show all that to you.
But lately I’ve also had an uber sweet tooth. Not too sure why. I think I got it in my head one day I needed chocolate and have been on a kick ever since. Actually. I know exactly what it is. Last saturday we had an all staff meeting at noon and then had to work from 3pm to 330 am. Because all the bartenders were dragging/exhausted, our amazing bar manager bought us gummy worms, salted peanuts, crackers, and those little mixed hersey candies. nom nom. I OD’ed on sugar/chocolate that night and now am mildly paying the addicts price.
So I decided I wanted to make homemade reece’s again. But… been there, done that. How could I make them different for you? UM… CRUSH UP LAYS POTATO CHIPS, ADD MORE SALT…. = CRUNCHY/SALTY HOMEMADE REECE’S.
sign me up.
My recipe actually makes 20 but… I ate a bunch of the raw ingredients and only had enough to make 17. heehee.
- 3/4 cup smooth peanut butter
- 1/3 cup confections sugar
- 1 package (10 oz) dark chocolate morsels
- individual size bag (3 oz bags I think?) of Lay’s Potato chips
This recipe is stupid easy. Melt the dark chocolate in the microwave or in a water bath on the stove. While the chocolate is melting, crush up the (uneaten) chips into tiny, tiny crumbles. I popped mine into a plastic bag and rolled a rolling pin across for a few times. Once chocolate is completely melted, add chips and thoroughly combine.
In a separate bowl, melt the peanut butter and confections sugar together. it should be on the stiffer side. We want the mixture to be tougher so we can make little balls with it for the inside of the reeces.
Line a mini muffin pan with cupcake liners and spray with baking spray. Put a small dollop of the chocolate/chip (chocolate chip, get it?!) mixture on the bottom of each liner, or until the bottom is completely covered.
With your hands, make a small ball of peanut butter and place it in the center of each Reece’ well. It should be pretty good sized. Almost to the top of the mini muffin tin well so that a thin coat of chocolate on top will bring it level with the pan.
Top each peanut butter dollop with more chocolate/chip mixture.
Let freeze for about an hour. Let sit and defrost for about 10 minutes so they aren’t rock solid when you try to bite into one. We froze them so they would keep their mold, not become baseballs.
SNACK TIME! Or for me, breakfast time.