Ingredients
- 16 oz semi-sweet or milk chocolate, chopped ( or use chips)
- 2 T unsalted butter, room temperature
- 1/3 C confectioners sugar
- 1/2 C creamy peanut butter
Preparation
Step 1
1.In a small glass bowl, heat half of the chocolate in the microwave for 30-60 seconds. Remove from the microwave once the chips begin to slightly melt.Use a fork to stir until smooth, using the heat of the chocolate to melt the remaining chips entirely.If needed, re-heat in 10second intervals until smooth.DO NOT over heat the chocolate as it will burn & seize.
2.Line a muffin tin with cupcake papers.
3.Spoon a small amount ( about 2 t ) of chocolate into the bottom of each paper. Tap the pan on your counter top to help smooth & spread the chocolate.
4.Place the pan in the freezer for 15 mins to harden the chocolate.
Meanwhile, prepare the peanut butter.
5. In a small bowl, beat together peanut butter & confectioners sugar until smooth & fluffy.
6. Remove the pan from the freezer & spoon a small amount of peanut butter on to the chocolate layer. Tap on counter top to level & spread the peanut butter.
7. Return to freezer & allow to harden for about 15 mins.
8. Repeat the first step & melt the remaining chocolate in the same manner.
9. Spoon the top chocolate layer over the peanut butter.
10. Return to freezer for 15 mins.
Serve very cold