- 1/3 cup powdered sugar
- 1/4 cup sour cream
- 2 tablespoons heavy whipping cream
- 1/4 teaspoon vanilla flavoring
- 3/4 cup creamy peanut butter (not fresh or natural, they are too runny)
- 1 1/2 bags semi-sweet chocolate chips
- 36 foil mini muffin liners
Stir in peanut butter and refrigerate for 3 hours or longer.
Place muffin liners on cookie sheets.
Melt chocolate chips in microwave or double boiler.
Drop 1 teaspoon of melted chocolate into each liner.
Use a small knife or the tip of a spoon to spread the chocolate about half an inch up the side of the liner.
Refrigerate about half an hour or until chocolate is firm.
Remove liners from refrigerator and drop 1 teaspoon of peanut butter mix into each liner.
Flatten the mix with the back of a spoon, but do not spread to the very edge of the liners.
The remaining chocolate will have cooled and become thick, so remelt it in the microwave or double boiler.
When it is smooth, spoon 1 teaspoon more into each liner, or enough to cover the peanut butter completely and form a flat top.
Refrigerate or freeze until chocolate is firm.
Store in airtight containers in the refrigerator.
