📝 Instructions
Step 1: Prep Your Molds
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Line a 12-cup standard muffin tin with paper liners. Set aside.
Step 2: Melt the Chocolate
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Place the chocolate chips in a microwave-safe bowl.
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Microwave in 30-second intervals, stirring well between each, until the chocolate is smooth and completely melted. Be careful not to overheat it!
Step 3: Create the Chocolate Base Layer
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Spoon about $1.5$ teaspoons of melted chocolate into the bottom of each prepared paper liner.
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Use the back of the spoon to spread the chocolate up the sides slightly, creating a shallow cup.
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Place the muffin tin in the refrigerator or freezer for $5$-$10$ minutes until the chocolate base is firm.
Step 4: Make the Peanut Butter Filling
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In a medium mixing bowl, combine the peanut butter, melted butter, powdered sugar, and vanilla extract (if using).
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Mix thoroughly until the mixture is smooth, creamy, and holds its shape. It should resemble a soft dough.
Step 5: Assemble the Cups
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Roll the peanut butter mixture into 12 even balls.
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Gently flatten each ball into a disc that is slightly smaller than the diameter of your chocolate cups.
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Carefully place one peanut butter disc on top of the chilled chocolate base in each liner. Press down very lightly.
Step 6: Finish with the Top Layer
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Spoon the remaining melted chocolate over the peanut butter filling, ensuring the entire disc is covered and the chocolate meets the edges of the bottom layer.
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Tap the muffin tin lightly on the counter a few times to help the chocolate settle and smooth the tops.
Step 7: Chill and Enjoy!
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Return the muffin tin to the refrigerator for at least $30$ minutes, or until the chocolate is completely set and hard to the touch.
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Peel off the paper liners and enjoy your perfectly decadent homemade candy!
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