10 oz. plus ½ cup dairy-free semi-sweet chocolate chips (13 oz.)*
⅓ cup peanut butter
Line mini muffin pan with small cupcake liners.
Melt chocolate chips in microwave in 30 second increments stirring just till melted.
Spoon 1 ½ t. melted chocolate in each cup.
Top with 1 t. peanut butter, then 1 ½ t. chocolate.
Refrigerate till set. Makes about a dozen.
*Alternatively you can use 13 ounces of Baker’s Semisweet Baking chocolate.
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