Line a mini cupcake pan with the liners. Melt your chocolate chips in the microwave on 30 second intervals, stirring in between sets until your chips are completely melted.
Pour a small amount of the chocolate into the liners and using your finger, push the chocolate up the side of the cupcake liner all the way around. This ensures that you only see chocolate on the outside of the peanut butter cup and not any peanut butter streaks.
Place in the freezer while you prepare your peanut butter mixture. Melt your peanut butter in the microwave and then mix in powdered sugar and salt until smooth and creamy.
Take your cupcake pan out of the freezer. Pipe or spoon a small amount of peanut butter filling in your cupcake liners and spread until it’s smooth. J
ust make sure not to put your peanut butter higher than the chocolate lining on your liners.
Place back in the freezer for about 8-10 minutes, letting the peanut butter filling harden. After 8-10 minutes, take out of cupcake pan and cover the peanut butter filling with the remaining melted chocolate.
This time, place in the refrigerator and you’re done.
Take out when ready to serve.
Recipe by Live Run Eat Grow at https://www.liveruneatgrow.com/2013/10/03/homemade-reeses-peanut-butter-cups/