oz milk chocolate chips
Tbs. unsalted butter, room temperature
cup confectioners sugar
cup creamy peanut butter
In a glass bowl, heat half chocolate in microwave 30-60 seconds. Remove from 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. Do not overheat the chocolate as it will burn. Line a muffin tin with liners. Spoon about 2 teaspoons of chocolate into bottom of each paper. Tap pan to level. Place in freezer for 15 minutes. Meanwhile prepare peanut butter. In a small bowl, beat together peanut butter, butter and confectioners sugar until smooth and fluffy. Remove pan from freezer and spoon a small amount of peanut butter onto chocolate layer. Again, tap on counter to level. Return to freezer and allow to harden 15 minutes. Repeat the first step and melt remaining chocolate. Spoon over peanut butter and return to freezer.