I don’t know what made Mr. Reese decide in 1928 to put peanut butter together with chocolate, but I have always been glad he did. As a pairing it’s right up there with Greer Garson and Walter Pidgeon, dogs and kids, and friends and cooking. The cups make great Easter eggs as well.
Here is a homemade (and truly delicious) version of this classic treat.
1/3 cup graham cracker crumbs
1/2 cup confectioner’s sugar
1/4 cup brown sugar
about 1 pound chocolate—milk, semi-sweet, white, or a combination (you may swirl them together as we did in the photo)
When you are ready to complete the process, put the chocolate in a double boiler over hot water. Melt it, stirring frequently. Remove it from the heat.
Dip the eggs in the chocolate, and place them on wax paper or a silicone mat to harden (this will take several hours—be patient!).
Makes about 16 irresistible eggs. Keep them from getting too warm, and try to eat them within 48 hours. My family had no trouble doing this!