Chocolate Peanut Butter Cups

Spiral Bakery, the vegan restaurant and bakery in Fort Worth, makes these huge vegan chocolate peanut butter cups. For Halloween this year I decided to make my own. Not only were they delicious, but they were easier to make than I thought. Sorry Reeses, mine are better!

Ingredients
1 package bittersweet baking chocolate bar (or your favorite chocolate)
approx. 1 cup of peanut butter (I used freshly-ground honey roasted peanut butter)
mini cupcake liners (candy size)

Directions
Put the peanut butter in the freezer for about 20 minutes.

Melt the chocolate in a double boiler on medium heat.

Place the mini cupcake liners on a baking sheet or plate. Spoon 1/2-1 teaspoon of melted chocolate into the bottom of each mini cupcake liner, just enough to cover the bottom.

Then roll the cold peanut butter into small balls (about 1 teaspoon each, depending on if you like more or less PB-to-chocolate ratio).  Place one PB ball in each mini cupcake liner. Then cover the PB with more melted chocolate.

Refrigerate the PB cups until the chocolate is solid. Consider yourself warned: these are addicting!

Next time I'm going to make the huge PB cups, like Sprial Diner's, using the regular cupcake liners and more chocolate and PB.