Sometimes, I’m just craving chocolate. I love chocolate. And I love Reese’s Peanut Butter Cups, but I sort of wanted to make them at home.

Hence, Addictive Chocolate Peanut Butter Cups, adapted from the New York Times.

You might think you need to buy these to get them, but it’s just as satisfying to make them. Plus, then it won’t have unhealthy ingredients, like corn syrup or Red 40. 😷

It’s easy. Basically all you have to do is coat muffin cups in chocolate, add peanut butter filling, and cover it in chocolate. And then wait a bit.

Go find something else to do while you wait (for what feels like a really long time), because it is going to be really hard to wait! Just like a watched pot never boils, a watched chocolate peanut butter cup never freezes. I went golfing for the like second time in my life, with my dad.

So let’s get started!

The only ingredients are:

• 3/4 cup smooth peanut butter (you might need more; I had to use a bit more). I used natural peanut butter; I would say stick to that.

• 9 ounces of chocolate. So a little more than a cup for those of you that live in the US, Liberia, or Burma.

• Powdered sugar to taste. I used a 1/4 cup. You can use more or less; I like things sweet.

• Any other flavors you want to add. A layer of jam, some spices, a different chocolate or nut butter, pretzels, some browned butter, anything you want.

Step 1:

Line a mini muffin pan with mini muffin cups. Or use a baking sheet. It doesn’t really make a difference. Microwave about five ounces of chocolate (1/4 cup plus a bit more) until smooth, stirring in between bursts. Give each muffin cup a teaspoon or so of chocolate, then use an offset spatula, spoon, or pastry brush to brush the chocolate up the sides of the muffin cups and on the bottom. Wait a little bit for it to solidify.

Step 2:

Mix together the peanut butter and sugar in a bowl until combined. Scoop it into a piping bag or regular paper bag and cut off a bit of the edge. Pipe the peanut butter into the muffin cups, allowing 2 or 3 teaspoons of peanut butter for each cup. You can also spoon it in.

Step 3:

Melt the remaining chocolate like you did before, then spoon it on top of the peanut butter. Smooth it down if necessary and freeze for about 25 minutes. When they’re ready, sprinkle with flaky sea salt and eat one or seven with milk. Store in the fridge.

Edit: Today I just made them with a slightly different recipe. If your peanut butter is too soft and the chocolate is too hard, try adding some shredded coconut and browned butter (about 4 tablespoons) to it. Continue as directed. Also to fix the chocolate, try spreading it a bit more evenly and don’t be shy!