Ingredients

The following ingredients have 24 Servings
  • 32 oz. chocolate chips (I used Lily's)
  • 1/2 cup peanut butter (( no sugar added ))

Instruction

  • Line your mini muffin pan with mini muffin papers.
  • If your muffin pan is silicone, set it on a cookie sheet for stability.
  • Set your slow cooker to its low setting.
  • Pour the chocolate chips into the slow cooker.
  • Stir the chips frequently so that the already melted parts can help melt the rest of the chips. This process can take about 20-30 minutes, depending on the chocolate chips you use.
  • The chocolate should be smooth, silky and easy to to stir when it's finished melting.
  • Once properly melted, turn your slow cooker to it's warm setting.
  • Fill the muffin papers 1/3 of the way with chocolate, then freeze for 15 minutes.
  • Add peanut butter another 1/3 of the way over the frozen chocolate.
  • Over this, pour on the rest of the chocolate to top them off. Then return to the freezer for at least 2 hours.
  • Pop out, peel off the papers and enjoy!