1.5cupschocolate chipsuse semi-sweet or milk chocolate
0.5cupcreamy peanut buttersmooth and unsweetened
0.25cuppowdered sugarsifted
2tablespoonsunsalted buttersoftened
1teaspoonvanilla extractpure
0.25teaspoonsaltto taste
Instructions
Preparation Steps
Melt the chocolate chips in a microwave-safe bowl in 30-second increments, stirring frequently until smooth.
Line a muffin tin with cupcake liners and pour about a teaspoon of melted chocolate into each liner, tilting to coat the sides. Refrigerate to set.
In a separate bowl, mix peanut butter, powdered sugar, softened butter, vanilla extract, and salt until smooth. Divide evenly and roll into balls.
Place a peanut butter ball into each chocolate-coated liner and gently press to flatten. Cover with remaining melted chocolate and refrigerate until firm.
Notes
Store in the refrigerator for up to 2 weeks in an airtight container.