Peanut Butter Cups

By MOH

Ingredients

• 24 mini pie crusts
• 1 bar baking chocolate
• bakers choice nut crunch
• 1 cup chocolate syrup
• 1 cup kayro syrup
• 1 cup peanut butter

Preparation

Step 1

1. Bake crust according to package directions. Allow to cool.
2. Melt the baking chocolate in a pan over a low flame. Dip ends of crust first into chocolate then into nut crunch. Freeze for 1 hour.
3. Combine the chocolate syrup, kayro syrup, and peanut butter in a pan over low heat. Pour 3/4 way into each pie shell. Freeze overnite.
4. Thaw for 20 minutes prior to serving.
5. Remove from shell place on plate with whipped cream on top and strawberries on the side. Chocolate syrup can also be spread over plate.