January 25, 2011 § 3 Comments
J: As soon as I saw this recipe on Smitten Kitchen, it was like I put blinders on every other kind of dessert. I HAD to make these, and I would not be satisfied until I had made them and consumed as many of them as my body could hold (surprisingly few, as it turned out; these are absurdly rich!). I am, as I have admitted, a chocolate-peanut butter addict, and as a consequence most Reese’s products are my kryptonite. But these little spheres of ambrosia have simultaneously helped and irrevocably damaged me: Reese’s just aren’t as satisfying anymore, which I suppose is good considering all the preservatives and chemicals that go into them, but now I can’t get my chocolate-PB fix without something as amazing as this. So, you have been warned. Now, I present to you: the most melt-in-your-mouth self-contained bits of heaven that you’ve ever had.