Ingredients
1 cup 2% Vanilla Chocolate Chunk Chobani Greek Yogurt
13 cups Sugar
2 teaspoons Honey
1/2 cups Creamy Peanut Butter
12 whole Standard Size Reese's Cups (paper Removed And Chopped Up)
Method
Sources
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Electric butter churn — artisan butter from cream in minutes
Hand-crank butter churn — homemade cultured butter from cream
Ultra-fine weave for Greek yogurt, labneh, soft cheese
Controlled temperature for homemade yogurt fermentation
Water-sealed French crock keeps butter soft without refrigeration
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Electric butter churn — artisan butter from cream in minutes
Hand-crank butter churn — homemade cultured butter from cream
Ultra-fine weave for Greek yogurt, labneh, soft cheese
Controlled temperature for homemade yogurt fermentation
Water-sealed French crock keeps butter soft without refrigeration
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in a large bowl blend your yogurt and sugar using a mixer. add in the honey while it is blending. 2. place peanut butter in a microwave safe container and heat for 30 seconds until its warm. add the peanut butter to the yogurt mixture and mix until all well combined. 3. take the cool whip and slowly fold it into the peanut butter yogurt mixture. 4. chop up the peanut butter cups (i prefer them cut small with each cup cut into 8 parts). 5. spoon half the yogurt mixture into four jars, cups or ramekins. top with half of the chopped reeses cups. then add a second yogurt layer, topping with the remainder of the peanut butter cups. 6. store in fridge until ready to eat! *note: if you do not like greek yogurt, substitute 4 tablespoons of cream cheese. you can taste the greek yogurt in the final product, so if you are not a fan of this, it is best to use the substitution. this recipe is adapted from erin (at the spiffy cookie) blog!