I think they’d make a great gift wrapped up on a cute holiday plate with cellophane. Or keep a few in the freezers for people who drop by on Christmas Eve. Do people do that anymore? I think they should.
Anyway, not only were they delicious, they were easy too. You need only 5 things:
- Chocolate for melting. Lots. I used 2 bags of Ghirardelli milk chocolate chips (but the proportions are approximate)
- Smooth peanut butter.
- Icing sugar. Sometimes called “powdered sugar” or “confectioner’s sugar.” Or “that-really-messy-sugar-that-gets-everywhere.”
- Unsalted peanuts.
- Tiny paper muffin cups. I used ones with a festive design.
- Lay the mini muffin cups on a baking sheet.
- Start to melt and stir your chocolate. I hear people use a microwave for these things, but I’m an old-fashioned kinda gal who likes a double-boiler. It has the advantage of being able to be turned down low and still keep your chocolate warm while you’re working with it.
- Prepare the filling. Mix a 1:1 ratio of peanut butter and icing sugar. If you need to, you can add a little bit of milk, but use it sparingly. It should form a dough that reminds you of playdough.
- Drop small spoonfuls of chocolate into each cup.
- Make small pancakes with the dough and lay them on top of the chocolate.
- Top with more chocolate.
- Chop up some peanuts and sprinkle them on top.
- Allow to set.