Well, these aren’t Reese’s, but I think they’re pretty close. Maybe even better if you’re like me and prefer the filling a little less sweet and the coating a little more dark. Mmm. This recipe has been beckoning me ever since my wonderful husband swiped some Wilton peanut butter cup molds at our local store on clearance for 40-cents each. A hint? I’d say.

1. Melt 1/2 c. semisweet chocolate morsels in a bowl for 1 minute or until melted. Stir well. Using a spoon, place 1 to 1-1/2 t. into a candy mold or candy-sized (mini cupcake) paper wrapper. Gently coat cup with chocolate, spreading up sides. Chill 15 minutes.

2. Meanwhile, combine 1/3 cup smooth peanut butter with 1/2 t. vanilla extract and 1/4 c. powdered sugar. Mixture will be thick and paste-like. Press gently into chocolate cups, flattening surface as much as possible. Cover candies with remaining chocolate, spreading to seal edges. Chill one hour at least. Unmold/unwrap and enjoy. Makes 12-14 small candies.

These are messy! The kids loved them, but their hands were totally covered in chocolate afterwards. Great fun for them, though. I was too deliriously happy after enjoying my PB cup to fret about cleaning up. Totally worth it!