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Prep Time: 60 Minutes Cook Time: 0 Minutes |
Ready In: 60 Minutes Servings: 12 |
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Reduced-fat peanut butter actually yields a better consistency in this candy. I also prefer semi-sweet chocolate to the milk chocolate, although I guess milk chocolate is the classic taste Ingredients:
12 paper baking cups |
12 ounces milk chocolate chips |
1 cup peanut butter (creamy) |
1/2 cup powdered sugar |
1/4 teaspoon salt |
Directions:
1. Cut the top half off each muffin cup and throw away.
2. pour chocolate chips into bowl & melt in microwave (2 minutes at 50% power, stir, 30 second intervals & stir).
3. with teaspoon, spoon portion of chocolate into middle of each muffin cup. Draw chocolate up the edges with the back of the spoon.
4. coat each cup completely and place in muffin tin.
5. place in refrigerator to cool & harden.
6. Combine peanut butter, powdered sugar, & salt in medium bowl.
7. Once chocolate in fridge has hardened, place peanut butter mixture in microwave to soften (1 min).
8. spoon a small portion of peanut butter mixture into each chocolate coated cup. Leave room at top for additional layer of chocolate.
9. place back in fridge to harden.
10. when peanut butter filling has hardened, remelt chocolate ships 30-60 seconds and spread thin layer on top of each up. Chill once more.
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