Ingredients

The following ingredients have 4 Servings
  • 1/3 cup smooth peanut butter
  • 1/3 cup icing sugar
  • 400 gr good quality milk chocolate, melted

Instruction

  • Line a 24 cup mini muffin tin with candy cup liners
  • Stir peanut butter and icing sugar together in a bowl until smooth
  • Drop 1 tsp measures of the peanut butter mixture onto a parchment paper-lined baking sheet. Freeze until firm, about 15 min
  • Put 1 tsp melted chocolate into each paper candy cup
  • Add one peanut butter ball, slightly flattened with your palm to each candy cup.
  • Add 2 more tsp of melted chocolate to each candy cup, smoothing the tops with a spoon, and spreading to the edges.
  • Refrigerate until firm, about an hour, or freeze, in an airtight container.