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.