Dessert, Snack

Homemade Reese’s

Chocolate and peanut butter is possibly the best thing in the world, it is one of my favorite treats and I can eat it all day long. Now I have a pretty easy and cheap way of making my own Homemade Reese’s and enjoying them anytime I want!

Homemade Reese's by Nikki Christiansen for Busy Mom's Helper

This recipe is pretty simple; the hardest part is waiting for the chocolate to harden to move on to the next step. The whole recipe took me only about 30 minutes, the 15 minutes freeze time is adjustable, you just want to make sure the chocolate is good and hard or you will have a giant mess when you put the peanut butter in.  Also don’t mind my lovely 4th of July liners, they’re all I had and when I made these there was 10 inches of snow on the roads so I wasn’t going and looking for anything nicer at the time but either way they tasted INCREDIBLE!


  • 1 package chocolate almond bark
  • 1 1/3 cup semi-sweet or milk chocolate chips
  • 2 Tbls. Shortening
  • ½ cup creamy peanut butter
  • 2 Tbls butter, softened
  • ¼ cup plus 2 Tbls powdered sugar

Homemade Reese's by Nikki Christiansen for Busy Mom's Helper

Homemade Reese's by Nikki Christiansen for Busy Mom's Helper


  1. Line either about 10 standard muffin cups or 24 mini muffin cups with paper liners and set aside. I used mini because standard size is huge takes a little longer and not as easy to eat.
  2. In a small microwave-safe bowl, heat half of the almond bark in 30 second intervals until it is partially melted stirring between each interval. Add 2/3 cup chocolate chips and heat again 30 seconds until completely melted, add in 1 tablespoon shortening and stir until shortening is melted and the chocolate is smooth.
  3. Divide evenly into muffin liners and tap on a level surface to get air bubbles out and have it even along the bottom of the liners.
  4. Freeze for about 15 minutes.
  5. Mix together peanut butter, butter and powdered sugar until well combined.
  6. Spread peanut butter mixture evenly among the muffin liners on top of the hardened chocolate.
  7. Freeze for about 15 minutes.
  8. Melt the remaining almond bark, chocolate chips, and shortening as directed in step 2.
  9. Divide chocolate evenly over each peanut butter filled muffin liner and tap on a level surface to get it to cover peanut butter and get any air bubbles out.
  10. Freeze for about 15 minutes.
  11. Bring to room temperature or keep in fridge when ready to eat, enjoy!

*can use white almond bark instead.

Homemade Reese's by Nikki Christiansen for Busy Mom's Helper

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