Homemade Milk Chocolate PB Cups

Servings: 14-16

• 1 6.35-oz bar of Tony’s Chocolonely Milk Chocolate
• ½ cup Peanut Butter, Creamy or Crunchy
• 3 tbsp. Powdered Sugar, sifted
• 14-16 Silicone Chocolate Mold

1. Chop the chocolate bar into small pieces, then add to a microwave-safe bowl to microwave in 20 second intervals or in the top bowl of a double boiler to slowly melt.
2. In a large bowl, combine the peanut butter and powdered sugar. Mix until smooth.
3. Evenly distribute half of the melted chocolate between the molds, about 1 ½ teaspoons for each mold.
4. Add 1 teaspoon of the peanut butter mixture into the center, lightly pressing down into the mold.
5. Scoop the remaining chocolate over the peanut butter and smooth out with a knife or offset spatula. Transfer to a plate to place in the freezer for 15-20 minutes, until solid.
6. Remove the chocolate cups from the molds to enjoy! Keep stored in the fridge to enjoy up to 2 weeks.