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Instructions |
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If you have regular size muffin papers, cut the top
half off to make them shallower. Pour the chocolate
chips into a glass bowl and melt them in the
microwave at 50% power for 2 minutes. Stir the chips
gently, and let them sit for a minute or so. If they
need more melting, microwave again at half power for
30 seconds. Stir gently. Continue the process,
stirring gently as you go. But be very careful not
to over cook the chocolate or it'll seize up on you.
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Using a teaspoon, spoon a portion of the chocolate
into the middle of a muffin cup. Draw the chocolate
up the edges of the cup with the back of the spoon.
Coat the entire inside of the muffin cup with
chocolate and place it into a muffin tin. Repeat with
the remaining muffin cups and then put the whole
muffin tin in the fridge so that the chocolate
hardens.
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Combine the peanut butter powdered sugar and salt in
a medium bowl. When the chocolate in the muffin cups
has hardened, pop the sweetened peanut butter into the
microwave oven on full power for 1 minute. This will
soften up the peanut butter so that it easily flows
into the cups. Spoon a small portion of peanut
butter into each of the chocolate coated cups. Leave
room at the top for an additional layer of chocolate
which we'll add later. Put the cups back in the
fridge for about 10 minutes, then use your fingers to
flatten and spread out the peanut butter. Then, pop
the cups back into the fridge for an hour or until
the peanut butter has hardened. When the peanut
butter filling has hardened, re-melt the chocolate
chips in the microwave on 50% power for 30 seconds.
Use a teaspoon to spread a layer of chocolate over
the top of each candy. Chill the candy once again to
set up the chocolate.
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Finally, remember to take the paper off the outside of
the candy before eating
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Originally Submitted
12/21/2015
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