Frozen Peanut Butter Cups

1. 1

   Have 2 mini-muffin pans, a can of non-stick spray, a pastry brush, and a package of paper/foil candy cups out and ready; clear some space in the freezer.

2. 2

   Slowly melt the chocolate in a double boiler over hot water or in a microwave set on high for 2 minutes, stirring halfway through the heating time to smooth it out.

3. 3

   Dot a bit of chocolate in the center of each muffin cup and press a candy wrapper in the molds so it sticks in place.

4. 4

   Lightly spray the insides of the wrappers with a little non-stick cooking spray.

5. 5

   Brush about a tablespoon of the melted chocolate into the paper liners, pulling it up the insides of the wrapper so it's all coated.

6. 6

   Stick the chocolate cups in the freezer to harden while making the peanut butter filling.

7. 7

   Keep the remaining melted chocolate warm so it stays smooth; we'll need it again in a few minutes.

8. 8

   Combine the peanut butter, warm water, and honey in a mixing bowl, blend with a whisk until smooth and thinned out a bit.

9. 9

   Using a rubber spatula, fold the whipped cream into the peanut butter mixture to make a light mousse don't overdo it, it's ok if there are streaks of cream in the filling.

10. 10

    Spoon the peanut butter mousse into a pastry bag filled with a large plain tip.

11. 11

    Take the chocolate cups out; they should be pretty solid by now, and pipe the peanut butter mousse into the centers, leaving room for a cap of chocolate.

12. 12

    Freeze again for a few minutes just so the mousse sets up a bit.

13. 13

    Spoon more melted chocolate on top to cover the peanut butter and fill the cup to the top; spreading evenly with a knife so it's smooth and level.

14. 14

    Sprinkle a little chopped peanuts on top and stick the peanut butter cups in the freezer to set up for 15 to 20 minutes.

15. 15

    Invert the muffin pans on a cutting board to pop out the peanut butter cups.

* Per serving · 4 servings · Values may vary.