350g Chocolate (Milk or dark, whatever your preference. I used a mix of the two)
250g Smooth Peanut Butter
70g Icing Sugar
Couple of pinches of Salt (to taste)
Line a cupcake tray with liners (if using). Melt half of your chocolate in a bain marie and then spoon equal amounts of the chocolate into the bottom of the liners. Spread the chocolate up and around the sides of the liners so they’re covered and stick them in the fridge to set.
In a separate bowl, mix up your peanut butter with the salt and icing sugar. Spoon equal amounts of the peanut butter into the set chocolate ‘cups’.
Lastly, melt the remaining chocolate and cover each cup fully and pop back in the fridge to set.