16 oz semi-sweet chocolate (can substitute for dark, white, etc)
Prepare muffin pan by putting in muffin cups; recipe yields 2 dozen.
Combine all ingredients, except chocolate in a medium sized bowl. Stir until the mixture is smooth and creamy. Melt half of the chocolate either in a double boiler or by microwaving it in short increments, stirring after 30 seconds, for about 2 minutes.
With a small spoon or scoop, evenly distribute melted chocolate into each muffin cup. Tap pan repeatedly on the counter to help chocolate flatten out. Freeze whole pan for 15 minutes. Remove pan from freezer and place small spoonfuls of peanut butter mixture on top of each chocolate layer. Use spoon (or fingers) to help flatten peanut butter layer. Freeze whole pan for 15 minutes
Melt remaining chocolate. Working quickly, portion small spoonfuls of chocolate into each cups, tapping the pan repeatedly on the counter to flatten chocolate. Freeze whole pan for 15 minutes to set the top layer.
Store refrigerated in an airtight container.
