These Homemade Reese’s are so good!! We love them dipped in milk chocolate!
Homemade Reeses
- 1 cup creamy peanut butter (I use Skippy)
- 1 tbsp vanilla
- 1/2 tsp salt
- 3/4 – 1 cup powdered sugar
- 3-4 tbsp melted butter
- 1 package Guittard milk chocolate chips, divided
In a small microwave-safe bowl place half of the chocolate chips. Microwave in 30-second intervals, stirring in between. Continue microwaving chocolate in 30-second intervals until melted and the chocolate reaches about 110 degrees.
Chop up the remaining chocolate and add half of it to the melted chocolate. Stir until the chocolate reaches 94 degrees. Adding more chocolate if necessary.
Fill a chocolate mold with chocolate, then tip the mold upside down over a silpat mat to drain the excess out of the mold.
Let the chocolate set.
Meanwhile, in a small bowl mix together the peanut butter, vanilla, salt, sugar, and enough butter to make the mixture workable. Spoon into a piping bag.
Working quickly, squeeze the peanut butter mixture into the chocolate molds, filling up just below the top.
Scoop up the excess chocolate off the Silpat mat and spread it on the top of the mold, filling each mold up to the top. Scrap off the excess chocolate. Set aside to cool. (If the chocolate has gotten too cool and thick, you may need to reheat it for 5-10 seconds in the microwave).
Remove chocolate from molds and store in an airtight container.
Note: you can also shape the peanut butter mixture into small balls and then dip in the tempered chocolate.
