Peanut Butter Cups

• Chocolate Base
• 1 1/2 cups semisweet chocolate, chips or chopped
• 2 tablespoons creamy peanut butter
• Peanut Butter Filling
• 3/4 cup creamy peanut butter
• 1/3 cup confectioners' sugar
• Pinch salt

1. First, line a muffin tin with 12 paper liners (you can also use a mini muffin tin if you want more peanut butter cups) and then make the chocolate base:
2. Chocolate Base:
3. Melt together the chocolate and peanut butter in the microwave or a heatproof bowl set over a pot of simmering water. Once melted, scoop 2 teaspoons into each liner and use the back of a spoon to bring it about 1/4 of the way up the side of the liners (if using mini liners, go all the way up the sides and only use 1 teaspoon). Once finished, place it in the freezer. Set aside remaining chocolate and make the peanut butter filling.
4. Peanut Butter Filling:
5. Mix together the three ingredients with a fork until smooth and combined.
6. Check on the chocolate in the freezer, if it has firmed up, remove the tin and fill each cup with a tablespoon of filling (if using mini liners, use about 1/2 tablespoon), make sure it stays inside the walls of the cup and press down gently with a spoon.
7. Top each cup with about a teaspoon of chocolate, make sure to cover all of the peanut butter filling.
8. Place in the fridge for at least an hour before serving and store in fridge until they are ready to be eaten.

chocolate base, semisweet chocolate, peanut butter, peanut butter, peanut butter, sugar, salt

Taken from www.epicurious.com/recipes/member/views/peanut-butter-cups-50103694 (may not work)