Let me show you . . .
I used Chirardelli 60% cacao bittersweet chocolate (about 20 ounces- 1 3/4 bags) and natural peanut butter from Target.
Melt the chocolate chips in a double boiler. That is, put a small amount of water in a sauce pan and heat to boiling and put the chocolate chips in a glass bowl on top. Don't let the water touch the bowl. Turn off the heat when the chips begin to melt. Stir until fully melted. This heats the chocolate slowly so that it melts smoothly without seizing up and getting chalky and clumpy.
To make the peanut butter filling, combine the peanut butter, powdered sugar, and salt until mixed.
Using cupcake liners, coat the bottom and sides with the melted chocolate. Then set aside so the chocolate sets. I put mine in the fridge for about 10 minutes.
Then add the peanut butter mix, patting it down to flatten.
Finally, top with chocolate and let set. Again, I popped mine in the fridge.
After a few minutes, you have the most delectable little chocolate peanut butter bites of goodness!
Oh, Lord, these did not last long at our house.
I will definitely be making them again!
I'm sharing this recipe with Natasha at Schue Love for our Christmas Cheer Holiday Link Party. Come on over and link up your recipes! Don't forget the button:)
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Also, the $100 Staples/Martha Stewart Giveaway ends tomorrow! Go HERE to enter!