- 3 oz. semisweet chocolate
- 2 tablespoons peanut butter
- 5 almonds, finely chopped (optional)
Spray a mini muffin tin to grease. Melt chocolate in microwave and spoon it into the bottom of 4 mini muffin tins in the pan. Next layer the peanut butter on top (you can melt this a bit in the microwave too to make it more “spreadable.”) Sprinkle almonds next if using. Spoon final layer of chocolate on top and try and smooth out as best you can. Pop muffin tin into the freezer for at least 20 minutes. Loosen with a knife and pop out pb chocolate cups. Store extras in the freezer.