Chocolate and peanut butter heaven!
- 2 pounds chocolate chips
- 16 ounces creamy peanut butter
- 1 1/2 cups powdered sugar
- 5 Tablespoons butter
Melt the chocolate over a double boiler. Spray about 45-50 mini muffin cups with cooking spray, making sure to coat the entire cup.
Spoon chocolate into greased cups – use your fingers to make sure the cups are totally covered with chocolate. Put the cups in the refrigerator to cool.
Meanwhile, mix the peanut butter filling. Combine melted peanut butter, melter butter, and powdered sugar. Mix until very smooth. Spoon into a large ziplock bag and cut off the corner, this will make it very easy to pipe into the cups!
Remove the cups from the fridge when they are completely cool. Pipe peanut butter filling into cups. Tap down the points by dipping your finger in water and smoothing the tops. Make sure the chocolate is still melted (re-warm if necessary) and spoon over the peanut butter filling. Swirl the chocolate with your finger to cover the filling and seal the edges.
Put cups back into the fridge and let cool. Serve chilled.