These are easier to make than you’d think, and 100 times better than the store-bought version (which is saying a lot, because I love Reese’s). We brown the butter for the peanut butter filling, which adds extra depth and richness.

If you’re feeling lazy and really don’t want to set up a double boiler for the chocolate, microwave the chocolate in a heatproof bowl for 30 second increments, stirring each time. When the chocolate looks mostly melted with a few small lumps, don’t melt again, just keep stirring. Rule #1 for this recipe is not to burn the chocolate (which is why I’d rec setting up a double boiler as written below).

This is the silicon candy mold that I use for these bad boys, but you can also use liners in a cupcake pan. If you’re using the candy mold, don’t grease it with oil or cooking spray. It will create a weird, greasy shine in your chocolate.

Makes 2-3 dozen cups

Ingredients

• 1 cup creamy, salted peanut butter
• 4 tablespoons unsalted butter
• 1/2 cup powdered sugar
• 16 oz (1 lb) semisweet chocolate chips

1. Brown butter in a medium saucepan by melting the butter over medium heat, whisking continuously, until it foams and and then turns a golden brown with brown bits at the bottom, approximately 5 minutes. Once the bits turn an amber color and the butter smells nutty, remove the pan from the heat. Whisk in the peanut butter and the powdered sugar. Let cool and refrigerate until ready to use.
2. Set up a double boiler by bringing a medium pot filled halfway with water to a simmer. Place a heatproof bowl that’s just big enough to fit on top of the pot, and then add the chocolate chips to the bowl. Reduce heat to medium (you want to keep the water at a gentle simmer) and stir the chocolate with a rubber spatula until smooth and completely melted.
3. If you’re using a silicone candy mold, skip this step. If you’re using a cupcake tin, prepare it with liners.
4. Scoop the peanut butter filling into a plastic bag, and snip off the corner of the bag.
5. Spread 1-2 tbsp of the melted chocolate in the bottom of each mold or liner.
6. Squeeze 1 tsp of the peanut butter filling on top of the chocolate. Place in the freezer for 5 minutes so everything can firm up slightly.
7. Add melted chocolate to each of filled molds/liners, so that the chocolate is slightly less than flush with the mold. Gently smooth out the chocolate over the top.
8. Refrigerate until chocolate has hardened, approximately 1 hour.
9. Pop out of the molds or peel off the liners and enjoy.