I still have a few recipes to share with you from my holiday baking spree. My mom and I made these candy cups for our neighbors. I love homemade confections! Chocolate, peanut butter, honey roasted peanut and toffee all in one little bite? Obviously, with that combination, they are amazing!
Peanut Butter Toffee Clusters
Yields: approximately 42 cups
16 ounces chocolate almond bark or dark chocolate
1/3 cup creamy peanut butter
1/4 cup Heath toffee bits
1/2 cup honey roasted peanuts, chopped
1/2 cup pretzels, chopped
1/2 cup Heath toffee bits (or topping of your choice!)
Line mini muffin tins with paper liners -- enough for 42 candy cups. You can line 12 at a time and pop the trays in the refrigerator for quick cooling (removing candy once hard and relining for next batch).
Place chocolate and peanut butter in a double boiler on stovetop, stirring frequently until melted. You can also place almond bark and peanut butter in a microwave safe bowl and heat as directed (be sure to stir every 20 seconds!).
Once chocolate has melted, stir in toffee bits, chopped peanuts and chopped pretzels. Using a tablespoon, fill liners with chocolate mixture. Immediately top with toffee bits or decorate as desired. Allow candy cups to cool; once the chocolate has set, remove from muffin tins and package as desired.