Peanut Butter Cups

Ingredients
1 cup basic chocolate
3/4th cup peanut butter
2 cups semi sweet chcolate coating
fluted paper baking cups
Method

• Melt the basic chocolate.
• Line the mini-muffin pans with paper baking cups.
• Spoon 1 teaspoon of melted semisweet chocolate into each cup, then “paint” the bottom and sides of the cup until coated with chocolate.
• Set in refrigerator for 10 minutes or until chocolate has hardened.
• Spoon another 1/2 teaspoon of chocolate into the cups and again completely coat the bottom and sides with chocolate.
• Return to refrigerator for 10 more minutes.
• Meanwhile, mix the peanut butter, 1 tablespoon at a time, into the melted white chocolate, stirring until smooth.
• Fill hardened chocolate shells with peanut butter mixture (it will be very thin) until nearly full. Return to refrigerator for 15 minutes or until hard.
• Seal peanut butter cups by spooning 1/4 teaspoon of semisweet chocolate (approximately) onto the hardened peanut butter centers, using the back of the teaspoon to spread the chocolate to the edges of cup.
• Refrigerate 10 more minutes or until hard.