Please don’t tell Reese's coz they'll sue me but these easy are dead easy and are so good with the little bit of spice from HNB Original. You can sub in HNB Pure Peanut or Super Crunchy if you're too chicken.
120g Harry’s Nut Butter Original
170g dark chocolate
Note: You’ll need a muffin/ cupcake tin and some paper cupcake cases
First, melt the chocolate. Place the chocolate in a metal bowl over a small pot of simmering water, making sure the base of your bowl isn’t touching the water.
Line your cupcake tin with 6 paper cases.
Spread about 1 tablespoon of chocolate in the bottom of each cupcake liner. Dollop 1 to 2 teaspoons of the peanut butter on top of the chocolate.
Cover each dollop of peanut butter with more chocolate and smooth out the top. You can gently tap the base of the tin on your counter to smooth it out and get rid of any bubbles.
Leave at room temperature until the chocolate has hardened for like an hour-ish.
Once completely set, you can take em out of the paper cases.