Happy 4th of July to my US readers!
I saw these Reece’s bits in the baking aisle of the supermarket a while ago, and bought them, thinking that I would work out what to do with them later (as I do frequently – I often buy something on impulse, and think about what to do with it for a while before inspiration strikes). So when I started playing around with chocolate making, I thought I would give them a try. Thankfully they don’t have that sticky, stick to the roof of your mouth texture, when I made these and also made some mint chocolates, the peanut butter ones went first, so clearly they were well received!
200g milk chocolate (use a good quality one, you will be rewarded later) plus some extra for tempering if required;
A packet of peanut butter chips (you won’t use them all, the amount you use will depend on your moulds).
Temper the chocolate (see the tempering method explained as per the caramel chocolates). Pour into moulds and drain off excess to create hollows, then leave in a cool place to set for a little while. When they are set, fill with peanut chips to just below the level of the base. As the peanut chips aren’t liquid, you won’t have to wait for them to cool. Melt the remaining milk chocolate again and pour into chocolates, jiggling the mould to encourage the molten chocolate to fill in all those little gaps between the peanut chips. Scrape off the excess so the bottom of the chocolates will be nice and neat, and put in a cool place to set.
Enjoy your day, and don’t eat too many chocolates!