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Homemade Reeses

Active Time: 15 minutes / Freeze Time: 40 minutes

Makes 10 servings


  • 1 heaping cup dark chocolate chips
  • 10 heaping tablespoons almond butter, room temperature
  • 10 muffin liners (mini muffin liners work best, but any size will do. The larger they are, the thinner your Reese's will be)


  1. Line 10 muffin tins with liners.
  2. In a small sauce pan set over low heat, melt chocolate chips. Stir constantly so you do not burn the chocolate.
  3. Once all of the chips are melted (this should only take about 1 minute), remove from heat. Use a spoon to transfer about 1 tablespoon of melted chocolate into each muffin tin.
  4. Transfer to the freezer for about 20 minutes, or until solid.
  5. Use a spoon to scoop 1 heaping tablespoon almond butter on top of each layer of chocolate. Use the back of the spoon to spread the almond butter out in an even layer.
  6. Transfer back to the fridge for 20 minutes, or until solid.
  7. Remove from muffin tray and store in the freezer. You can keep each Reeses in its liner.