Homemade Reese Cups

I got this recipe from Ali, who got it from her Step mom.

Peanut butter and chocolate. Together. As they were destined to be.

INGREDIENTS

1 lb. butter or margarine

28 ounces (3 1/2 cups) Peanut Butter

2 Boxes (Four cups) Confectioners Sugar (sifted)

Paraffin wax (3/4 of a cake, usually) – If you do not have paraffin wax, I just add butter and milk instead.

1-12 oz. Pkg. Chocolate chips and 1- 12oz. bag peanut butter chips

Almonds

DIRECTIONS:

Melt butter. Mix sugar, peanut butter and butter.

(When I first did this I had PEANUT BUTTER SOUP. I added some whole wheat flour. Much better.)

Roll into balls, meatball style. Freeze and take out a few balls at a time to dip.

Melt paraffin with chocolate and peanut butter chips in a double boiler; keep hot.

Dip balls into chocolate mixture, using toothpicks or a two-prong fork; place on waxed paper. Place almond over the hole from the tootpick or fork. Store in tightly sealed containers. Will keep indefinitely in the refrigerator.

These are UNBELIEVABLE.

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