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Prepare the molds: Line a muffin tin with paper liners or use silicone cupcake molds.
Melt the chocolate: Place chocolate chips in a microwave-safe bowl and heat in 20-second intervals, stirring between each, until fully melted and smooth.
Make the filling: In another bowl, mix peanut butter with powdered sugar until combined and thickened.
Layer one: Spoon about 1 teaspoon of melted chocolate into each liner, tilting the pan to coat the bottom evenly. Place in the freezer for 5–10 minutes to set.
Add the peanut butter layer: Scoop about 1 teaspoon of the peanut butter mixture and flatten it slightly. Place it over the chocolate layer in each liner.
Final chocolate layer: Spoon another teaspoon of melted chocolate on top of the peanut butter, spreading it gently to cover completely.
Chill: Place the tray back in the freezer for 20–30 minutes, or until firm.
Serve: Remove from molds and enjoy immediately or store as needed.
Serving and storage tips:
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