“These taste pretty close to Reese's, and are delicious! Kid approved :)”
READY IN:
20mins
SERVES:
30
UNITS:
Metric

Ingredients Nutrition

Directions

  1. In a large bowl mix peanut butter, cracker crumbs, melted butter, and sugar. Use a whisk if it's lumpy.
  2. I then use my smallest cookie scoop and fill, not quite to the top, Wilton 1 1/4 inch diameter mini baking cups. (You can buy them at Wal-Mart, Canadian Tire, and the fancy ones at Michaels.).
  3. Put them on a cookie sheet and stick them in the freezer to set.
  4. In the meantime melt the chocolate chips. Use a spoon and put a dollop on top, spread it out to the edges.
  5. Return to the freezer to set the chocolate.
  6. I've also used a Ziploc baggy with the corner snipped to fill the cups but find my cookie scoop much easier.
  7. If you don't have the mini baking cups you can spread into a 9x9 baking dish but I recommend lining with foil and when set; remove, turn upside down and cut into the peanut butter side.

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