16 oz Milk Chocolate 1 Recipe Peanut Butter (or 1 heaping cup of natural peanut butter) 3/4 cup Powdered Sugar
Lightly grease a mini muffin tin.
In the bowl of a KitchenAid mixer (or a medium bowl with a hand mixer) combine the peanut butter and powdered sugar until well combined and resembles cookie dough. Set aside.
Meanwhile, melt the chooclate in a double boiler. (or if you'd really like to be fancy, use Chow's directions for tempering).
Using a pastry brush, generously brush the inside of each mini muffin tin with the chocolate, making sure to coat the bottom and all sides.
Portion out the filling (approximately a 1/2 Tablespoon each) and gently place in each tin. Scoop the remaining chocolate over each cup and smooth with an offset spatula. Freeze for at least 20 minutes.
To remove, bang the pan against a hard surface to release the bites. If they don't come out easily at first, put them back in the freezer for more time.