First, get your supplies…
I bought far too much chocolate… WHAT.A.SHAME!
Melt down the chocolate. I used a mix of 50% Milk and 50% Dark as I felt this tasted best against the peanut butter.
Meanwhile, whisk the peanut butter together with some softened butter and icing sugar till it tastes ‘just right’.
Poor melted chocolate into the moulds till they’re about a third full… and use a knife to drag the chocolate up the sides to form a dip for the filling. Tap the mould a few times against the countertop to release bubbles.
Stick it in the freezer for 15 minutes.
Next, fill a third full with the peanut butter mixture. You may want to melt it down a little in the same way the chocolate was melted so it’s easier to pour.
The temperature of the chocolate should harden the peanut butter but, if not, freezer again for 15 minutes.
Then do the final layer of chocolate… tap it again for bubbles.
Freezer for another 15 minutes and then leave them out for a few before gently pushing them from the moulds.
There may be a few casualties…