Ghirardelli Chocolate Peanut Butter Cups!

Makes 24 mini muffin size cups.

Line a 24-count muffin pan with liners—I found double lining them keeps the appearance of the cup much nicer.

In a double boiler or in the microwave, melt chocolate. Be careful not to burn t. (I heat some water in a large pot and set a glass bowl over the hot water to get the bowl to the perfect temperature. If you’re also using this method having the water below a boil is key. And don’t let your bowl touch the water directly. And make sure you are stirring it every so often.) If you melt the chocolate in the microwave, heat for 30 second increments and stir in between.

In a medium sized bowl mix together the peanut butter, powdered sugar and softened butter. Mix till creamy. Set aside

Spoon the melted chocolate into the bottom of each lined cup. Just enough that it covers the bottom and comes up the sides a bit.

Next take a small blob or plop of peanut butter and place it in the center. I got messy with this one. I spooned it out and then pushed about a tip of my finger and a bit more into the chocolate lined cup. It worked great. Refrain from licking until ALL cups are filled! Then wash your hands of course.

Once all of the cups are peanut butter blobbed, use the remaining chocolate to cover the tops. I used the bottom of the spoon to smooth it over once the peanut butter plop was covered with chocolate.

Cover the cups and set in the refrigerator. It should only take around 30 minutes maybe even less, for all the peanut butter cups to set.

Once the cups have hardened, you may need to tap the bottom of the tray on the counter to loosen them from the pan.

Package them up in a fancy box… Or just dive in and eat them!

ENJOY!