Recipe courtesy of Todd Wilbur
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Yield:
12 pieces

Ingredients

Directions

In a small bowl, mix the peanut butter, salt and powdered sugar until firm. Slowly melt the chocolate chips in a double boiler over hot, not boiling, water. You may also melt them in a microwave oven set on high for 2 minutes, stirring halfway through the heating time. Grease the muffin tin cups and spoon some chocolate into each cup, filling halfway. With a spoon, draw the chocolate up the edges of each cup until all sides are coated. Cool in the refrigerator until firm. Spread about a teaspoon of peanut butter onto the chocolate in each cup, leaving room for the final chocolate layer. Pour some chocolate onto the top of each candy and spread it to the edges. Let sit at room temperature, or covered in the refrigerator. Turn out of the pan when firm.

Sources:

Just Born, Inc. 1-800-445-5787 Peeps

California Candy Company 1-888-226-3979

Art Institute of Colorado Candy Architect (Easter Scene) 1-800-275-2420

Burlingame Museum of Pez (650) 347-2301 Memoribilia

Punta Clara Candy Kitchen (334) 928-8477 1-800-437-7868

Hotlix 1-800-EATWORM

Top Secret Recipes www.topsecretrecipes.com

Ferrara Pan Candy (708) 366-0500

Fannie May Candies (312) 432-3417

Hershey Foods Corporation (717) 534-7648

Mars, Inc. (908) 850-2281

See's Candies Inc. (310) 586-7174

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