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filling
120 grams white chocolate
1/2 cup peanut butter
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outside
350 grams total of half dark and half milk chocolate
Make the filling by combining the white chocolate and the peanut butter and microwave 20-30 seconds at a time until it is all melted. Be careful not to burn the chocolate.
Combine milk chocolate and dark chocolate in a 50:50 ratio to make the 350 grams. Microwave this chocolate at 20-30 second intervals until all is melted again being careful not to burn the chocolate.
Use cupcake liners in a mini or full size cupcake pan. Pour in a layer of the outside chocolate into the bottom of the cupcake liner then top that with some of the filling leaving room for another layer of the outside chocolate. Freeze these two layers for 5 minutes then add the top outside layer. Freeze for another 10 minutes to firm the chocolate. Enjoy!
After cleaning out my cupboards Abby Nelson found that I had lots of chocolate! She suggested that we make this reese's recipe that she had seen on line. We made a double batch and filled a standard size cupcake tin for 12. We all enjoyed some after they were made and she took some home. Also she gave me three to take to the 130th birthday party for Aunt Mary (50) and Grandma Lincolnhol (turning 80) in July 2017.