1 24oz package of Chocolate Almond Bark
2 cups Peanut Butter
1 Stick of Butter
Small Paper Candy Cups (Mini Cup Cake Papers)
Double Boiler (You can make one using two different sized saucepans, just be careful not to let the water boil to hard and splash water into your chocolate.)
Melt 6 squares of Almond Bark in a double boiler with ½ cup of peanut butter and ½ stick of butter. Stir often, and once melted turn down temp to simmer.
Lay out candy cups onto cookie sheets while melting.
I use a tablespoon and put the chocolate mixture into each paper cup. You want the chocolate to be about ⅛” high in the bottom of the cup. It really doesn’t matter, more is good too. Once your tray is full place in your refrigerator until cool. If the chocolate doesn’t level itself out in the cup try adding a little more butter.
While the first layer cools place 1 cup of peanut butter into double boiler and melt.
Layer the melted peanut butter over the chocolate layer and repeat cooling process.
Now melt the remaining Chocolate, Peanut Butter and Butter in the double boiler, and spoon over the cooled peanut butter layer.