3 Ingredient Chocolate Peanut Butter Cups

 Makes 20

Ingredients

1/3 cup smooth peanut butter

1/4 cup icing sugar

12 oz milk chocolate chips

Directions

Line 20 mini muffin tin cups with candy cups; set aside.

In bowl, stir peanut butter with icing sugar until smooth.

Drop by 1 tsp onto parchment paper–lined baking sheet.

Freeze until firm, about 15 minutes.

Meanwhile, in heatproof bowl set over saucepan of hot (not boiling) water, melt chocolate, stirring, until smooth.

Spoon 1 tsp into each candy cup; add 1 peanut butter ball to center of each.

Top each with 2 tsp chocolate, spreading to edges and smoothing tops.

Refrigerate until firm, about 1 hour.

(Make-ahead: Refrigerate in airtight container for up to 1 week; let stand at room temperature for 10 minutes before serving.)