Chocolate Peanut Butter Marshmallow Cups (Print Version)

# Ingredients:

→ Chocolate Shell

01 - Semi-sweet chocolate chips (Ghirardelli) - 1¾ cups (12 oz), divided

→ Peanut Butter Filling

02 - Creamy peanut butter (Reese's) - ½ cup
03 - Powdered sugar - 6 tablespoons
04 - Unsalted butter, room temperature - 1½ tablespoons

→ Marshmallow Layer

05 - Marshmallow creme (Jet-Puffed) - 4 tablespoons

# Instructions:

01 - Line 12 standard muffin cups with cupcake liners.
02 - Melt ¾ cup chocolate chips in 30-second intervals. Spread ½ tablespoon in each liner. Freeze 10 minutes.
03 - Beat peanut butter, powdered sugar, and butter until smooth. Spread 2 teaspoons over chocolate. Freeze 10 minutes.
04 - Add 1 teaspoon marshmallow creme to center of each cup. Smooth top and freeze 10 minutes.
05 - Melt remaining chocolate and cover tops completely. Freeze final 10 minutes until set.

# Notes:

01 - Can be stored in refrigerator
02 - Best made with specified brands
03 - Requires multiple short freezing periods

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