Design flaw... When they ger room temp, they stick to the paper

A little non-stick spray or the aluminum cups may solve that.

I think the ones that Reese's use are coated in silicon.

No it was the chocolate. It didn't stay hard, it was all gooey

So there needs to be an ingredient to help keep the chocolate stable at room temperature.

hydrogenated oil?

no don't want to include that if we don't have to.

I got a "Those were AWESOME" when I gave them to people at work.

Lauren: Elle Bees should give free milk away. It would encourage people to sit and eat.

Milk is expensive too! Between the custom boxes and the free milk, we would have to sell a cupcake for $10!

New Travis Cooking Idea:

What if you take a couple different types of candy bars, melted them down, then reformed them to make hybrid candy bars?

The world would implode!

I should just melt a bunch on top of each other and create a giant candy bar cake. Slice and eat.