This recipes makes 24 mini peanut butter cups using melted chocolate instead of cocoa powder. Note that paper muffin liners can end up sticking to the finished candy. It's not hard to get off, but takes a little effort. To avoid this, use foil muffin liners instead.
Line your mini muffin pan with mini muffin papers.
If your muffin pan is silicone, set it on a cookie sheet for stability.
Set your slow cooker to its low setting.
Pour the chocolate chips into the slow cooker.
Stir the chips frequently so that the already melted parts can help melt the rest of the chips. This process can take about 20-30 minutes, depending on the chocolate chips you use.
The chocolate should be smooth, silky and easy to to stir when it's finished melting.
Once properly melted, turn your slow cooker to it's warm setting.
Fill the muffin papers 1/3 of the way with chocolate, then freeze for 15 minutes.
Add peanut butter another 1/3 of the way over the frozen chocolate.
Over this, pour on the rest of the chocolate to top them off. Then return to the freezer for at least 2 hours.
Pop out, peel off the papers and enjoy!
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Notes
Please note that the nutrition data given here is a ballpark figure. Exact data is not possible.