Line 12 cavities of a mini cupcake pan with mini cupcake liners

Melt 2 oz of chocolate in a glass bowl placed over a simmering pot of water, stirring with a spatula. When almost all of the chocolate has melted, remove it from the heat and continue to stir until it melts completely and smooth.

Fill the lined cups with 1/2 teaspoon of melted chocolate, use the back of the spoon to push the chocolate up to cover the side of the liners as well.

Refrigerate about 5 minutes until hardened.

Melt the peanut butter chips along with the peanut butter in another glass bowl placed over a simmering pot of water, stirring with a spatula until completely melted.

Take the cupcake pan out of the fridge and fill the chocolate cup with 2 teaspoon of the peanut butter mixture.

Refrigerate again for about 5 minutes until hardened.

Melt the rest of the chocolate in the first bowl over a simmering pot of water, stirring with a spatula. When almost all of the chocolate has melted, remove it from the heat and continue to stir until it melts completely and smooth.

Take the cupcake pan out of the fridge and add 1 teaspoon of melted chocolate over the peanut butter.

Refrigerate until completely hardened or allow to set at room temperature.

Store in an air tight container at room temperature.