Let just answer the question you are thinking about. Yes, they ARE good, and they ARE easy and yes, you have what you need so finish reading and get to it.
Oh wait. That isn't what you were thinking? You were thinking you want me to ship? HA.
I was needed a break from my fruits and veggie recipes. I needed chocolate. We all know how that feels. It was in a, "don't ask why, just GET ME, some chocolate" kind of way. I also hit a peanut butter sale last week. Yes, I do that, I hit a sale and stock up and then realize there were 3 jars in the pantry that got pushed to the back. As if you can ever have to much peanut butter anyway.
I wanted to make little ones. You know, portion control. I burn more calories putting one in, chewing, reaching for another, chewing again, etc. If I made big ones, it would be one motion. Not near as much exercise. Makes complete sense to me. Frankly, as long as I can self justify, I am good. ;)
So yea, about those cute little ones. PAIN IN THE BUTT. I mean, if you are into tedious, OCD, minuscule kind of work, go for it. But I would rather accidentally cut my legs shaving then deal with that nonsense. Do the big ones. People will want more than one bite anyway, consider it a favor to your eaters! You can do them with the peanut butter all covered or so that you can see the layers. As you can see I did both, not by choice, but out of sheer torment on those little babies!
Here is what you need. Seriously, they are easy and kind of fun and are going to be making an appearance this year for Christmas cookie gifts! This made, um......crap, I didn't count. OK let me think about how many I ate, err, "sampled", how many I gave away and how many are left. Be right back..........
Useless, I think it made maybe 30-36 small ones and 12 big ones. This can easily be halved for a smaller batch. But they freezer beautifully, so why would you only make half?!
Here is what you need....
36 oz. of chocolate. (I used milk chocolate chips)
2 T vegetable oil or shortening
1 cup creamy peanut butter
2 T. butter (softened)
1 cup confectioners sugar (icing sugar, powdered sugar)
1 T vanilla extract
cupcake liners, size if your choice kids
In a microwave safe bowl add in your chocolate and shortening/oil. Microwave 30 seconds at a time and stir, Don't do it longer, or you will burn your chocolate. Just trust me. While it is melting, in a second bowl mix the peanut butter, butter, powdered sugar and vanilla with a hand mixer. Line your cupcake or mini muffin tins and go to town. I used a small cookie scooper for the chocolate and another for the peanut butter but you could just use a teaspoon for the peanut butter. One scoop of chocolate all around, then bang your pan on the counter to level and even things out. Next, spoon or scoop in the peanut butter, in the center if you want it covered or use the back of a spoon to smooth it totally out for a layered look and then repeat with chocolate on top. Bang that baby again! Use the back of a spoon if you need to, to smooth the tops over or get more coverage.
Refrigerate for 1 hour before serving. These freeze like a dream and what a great little something sweet when you need it, a Ziploc full in the freezer!! WOOHOO!