- 1 cups creamy peanut butter
- ¼ cup unsalted butter
- ¼ cup light brown sugar
- 1¼ cups powdered sugar
- 3 c. milk chocolate chips
- 1 c. semi sweet chocolate chips
Line a mini-muffin tin with paper liners; set aside.
In a medium saucepan, combine the peanut butter, butter and brown sugar over medium heat. Heat until completely melted and starting to bubble a little, stirring constantly.
Remove from the heat. Add the powdered sugar a ¼ cup at a time, stirring until completely combined with the peanut butter mixture after each addition. Set aside and let cool.
Melt the chocolate chips in the Chocomaker candy melter. Or slowly in the microwave at 50% power.
Using a small cookie scoop, spoon melted chocolate into the bottom of each lined muffin cup.
Use a teaspoon to scoop out the peanut butter mixture.
Roll it into a ball, and then flatten it slightly into a disk.
Place on the prepared baking sheet lined with parchment paper. Once finished with all of the peanut butter mixture, refrigerate both the muffin tins and the peanut butter patties for 30 mins.
Place a peanut butter ball on top of each chocolate-lined muffin tin.
Then use the cookie scoop to add more melted chocolate on top and around each peanut butter ball.
Refrigerate again for 30 minutes.