INGREDIENTS
300g dark chocolate
60g (1/4 cup) peanut butter
20g (3 tablespoons) caster sugar

METHOD

Pour the dark chocolate into the bowl and melt the chocolate.

1. In a small bowl, add the peanut butter and powdered sugar and mix well.
2. Place the paper cases in the muffin mold and pour two teaspoons of melted chocolate.
3. Add 1/2 teaspoon of the peanut butter and powdered sugar mixture to each mold and press with your fingers to flatten.
4. Cover with another 2 teaspoons of chocolate and level well. Transfer to the refrigerator for 30 minutes or until firm.
5. Remove from cups and serve.