Therese's Reeses

Okay, this recipe wasn't my creation. But I loved Reese's Peanut Butter Cups growing up, and I loved that the name rhymed with mine. I bookmarked this recipe a while ago, but resisted trying it for a while. Chocolate + Peanut Butter is a heavenly but addicting combination.

For example, I bought Dark Chocolate Dreams Peanut Butter about two weeks ago, and it's taking all my restraint not to eat it like a pint of ice cream in one sitting. The stamp says "eat by July 2012." There's no way on earth it will ever last that long. My last jar lasted a month.

Today, since I love procrastinating, I decided to stop dipping into the chocolate peanut butter for once and make an individual Reese's instead.

Ingredients:

2 rounded Tbs. milk chocolate or dark chocolate chips
2 tsp. peanut butter
1 tsp. nutritional yeast (optional, but I used it-- it doesn't taste like baker's yeast. It's just bland with a slightly nutty flavor and it gave my organic smooth peanut butter a more authentic Reese's texture.)

Brewer's yeast, aka. nutritional yeast

Directions:

1. Melt 1 Tbs. chocolate chips in a small bowl in the microwave for 30-45 seconds and stir until smooth. Pour into the bottom of a muffin cup and place in freezer for about 5 minutes.

2. While the first layer is cooling, pour nutritional yeast and PB in a small bowl and microwave for 10-15 seconds. Mix well.

3. Remove chocolate layer from freezer and scoop PB mixture on top, trying to avoid the edges of the muffin paper. Melt the remaining 1 Tbs. chocolate and pour on top, spreading carefully.

4. Place the entire thing on a flat surface in the freezer and allow to harden (up to an hour, at least).

And there you have it! Homemade candy with no stovetop technique or candy thermometer required.