Hands on: 20 minutes
Total time: 1 hour or more
Makes: 12 servings
Ingredients:
7 ounces semisweet or bittersweet chocolate, chopped
2 ounces white chocolate, chopped
1/4 cup smooth peanut butter
2 tablespoons roasted peanuts, finely chopped
Instructions:
Line a mini muffin pan with paper liners. In a microwave-safe bowl, microwave chocolate for 1 minute. Stop and stir. Microwave for 30 to 60 seconds more or until almost melted. Stir until completely melted.
In a separate bowl, combine white chocolate and peanut butter. Microwave for 30 seconds. Stop and stir. Microwave for 30 to 60 seconds more or until almost melted. Stir until completely melted.
Meanwhile, using a spoon, make a layer of semisweet chocolate (about 1/4-inch thick) in the bottom of the muffin liners. Top with a layer of peanut butter mixture and then another layer of chocolate. Sprinkle evenly with peanuts. Refrigerate until firm. Serve cold or at room temperature.
Per cup: 144 calories (percent of calories from fat, 57), 3 grams protein, 15 grams carbohydrates, 1 gram fiber, 10 grams fat (5 grams saturated), no cholesterol, 40 milligrams sodium.
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