How to make it

  • 1. Line 24 small muffin cups with small paper bake cups. Remove wrappers from chocolates.
  • 2. Place 48 chocolates in small microwave safe bowl. Microwave at medium for 1 minute; stir. Add additional 10 seconds if needed. Stir after every heating just until chocolate is melted. Using a small brush, coat inside of paper cups with melted chocolate.
  • 3. Refrigerate for 20 minutes. Reapply chocolate to any thin spots. Refrigerate until firm, preferably overnight. Gently peel paper from chocolate cups.
  • 4. Beat peanut butter, powdered sugar, and butter with an electric mixer on medium speed in small bowl until smooth. Spoon into chocolate cups. Before serving, top each cup with a chocolate piece.
  • 5. Cover; store cups in refrigerator.

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