Ingredients:

  • 3/4 cup peanut butter
  • 2 tbsp maple syrup
  • 1 tbsp coconut oil
  • 1/4 tsp salt
  • 1 1/2 cups dark chocolate chips
  • 100g dark chocolate
  • 2 oz candy melts

Instructions:

  1. Mix the peanut butter, maple syrup, melted coconut oil, and salt in a bowl until the texture is smooth and cohesive.
  2. Spoon the mixture into the bottom of mini muffin liners or molds, pressing down firmly with the back of a spoon to remove air pockets.
  3. Place the molds in the freezer for 15 minutes to firm up the base.
  4. Melt a small amount of dark chocolate chips in the microwave in 20-second bursts to use as adhesive.
  5. Use a ruler to cut the dark chocolate bar into 1/2 inch (1.2cm) squares.
  6. Dip the bottom of each chocolate square into the melted chocolate and center it carefully on top of the chilled peanut butter base.
  7. Melt the colored candy melts and pipe a thin line from the center of the square to the edge to create the tassel.
  8. Use a tiny dot of melted chocolate to secure a small sprinkle or a mini-chocolate chip at the center of the cap.