If you are looking for something quick and easy, you have got to try this!
16 ounces semi-sweet or milk chocolate, chopped (or use chips)
2 tablespoons unsalted butter, room temperature
1/3 cup confectioners sugar
1/2 cup creamy peanut butter
In a small glass bowl, heat half of the chocolate in the microwave for 30-60 seconds. Remove from the microwave once the chips begin to melt. Use a fork to stir until smooth, using the heat of the chocolate to melt the remaining chips entirely. If needed, re-heat in 10-second intervals until smooth. DO NOT over heat the chocolate, as it will burn and seize.
Line a muffin tin with cupcake papers. Spoon a small amount (about 2 teaspoons) of chocolate into the bottom of each paper. Tap the pan on your countertop to help smooth and spread the chocolate. Place in freezer until firm. Meanwhile, prepare the peanut butter.
In a small bowl, beat together peanut butter, butter, and confectioners sugar until smooth and fluffy. Remove the pan from the freezer, and spoon a small amount of peanut butter onto the chocolate layer. Again, tap on countertop to level and spread the peanut butter. Return the pan to the freezer and allow to harden for about 15 minutes.
Repeat the first step and melt remaining chocolate in the same manner. Spoon the chocolate layer over the peanut butter and return to freezer.
Serve cold and enjoy!