Recipe by Kat's Mom
This recipe is from Todd Wilbur's "Top Secret Recipes" (www.TopSecretRecipes.com). In heaven there must be a special place for those of us who love peanut butter & chocolate. This recipe has no added butter like many other copycat recipes. You will need a muffin tin, preferably with shallow cups, but the regular size will work if filled only halfway. Times are a guess-timate and do not include cooling and firming time.
Top Review by awrammel
These were delicious. I've made then twice now and the second time I did modify it slightly. I increased the amount of sugar to about 1/2 cup and also added a few tablespoons of butter while melting the chocolate. I used pure Belgian milk chocolate which gave it a really smooth creamy consistency and excellent flavour. I actually used mini muffin pans without liners or chocolate mould pans that have the striations built in. To speed it up I placed them in the freezer between each step and after completion as well. This set the cups quickly and made it easier to pop the cups out. I just pushed down along the side of the cup and they popped right out. I'm considering changing it up with other fillings as well and see how it goes... caramel or mint.
Directions See How It's Made
- In a small bowl, mix the salt, peanut butter and powdered sugar until firm.
- Melt the chocolate chips in a double boiler over hot, not boiling water (OR you can melt them in the microwave for about two minutes, stirring midway).
- Grease muffin-tin cups and spoon some chocolate into each, filling halfway.
- With the back of a spoon, draw the chocolate up the edges of each cup until all sides are coated.
- Cool in the refrigerator until firm.
- Spread about a teaspoon of peanut butter mixture onto the chocolate in each cup, leaving room for the final chocolate layer.
- Pour some chocolate (I imagine you will need to re-heat it) onto the top of each candy and spread it to the edges.
- Let sit at room temperature or covered in the refrigerator.
- Turn out of pan when firm.