1. Place liners in 2 (12 cup) mini muffin pans or 1 (24 cup) mini muffin pan.
2. Melt chocolate in the top of a double boiler with about 1 inch of water in bottom pan, over medium-high heat so water is just steaming. When chocolate is about half melted, remove from heat and stir until chips are completely melted. Chocolate should be liquefied enough to drip from a spoon. Place about 1/2 tsp. of chocolate in the bottom of each liner. Gently tap the pans on the counter to help spread chocolate. Place pans in refrigerator for 10 minutes to set chocolate.
3. In a medium bowl, stir together peanut butter, butter, brown sugar, and confectioners' sugar until well blended, using a wooden spoon or an electric mixer on medium-high speed.
4. Remove pans from refrigerator. Divide peanut butter mixture evenly among muffin cups on top of the set chocolate disc, about a scant tsp. of nut mixture per cup. Cover nut mixture with about 2 tsp. melted chocolate (return to heat for a minute if chocolate begins to solidify). Gently drop the pans on the counter to help spread chocolate evenly. Garnish with peanuts.
VARIATIONS:SALTED WHITE CHOCOLATE AND HAZELNUT CUPSUse 1 (11 oz.) bag white chocolate chips. Mix 1/2 cup chocolate-hazelnut spread (such as Nutella) with 3 Tbsp. unsalted butter (at room temperature), 3 Tbsp. confectioners' sugar, and a pinch of salt. Garnish with hazelnuts and coarse sea salt.DARK CHOCOLATE PISTACHIO AND CRANBERRY CUPSUse 1 (12 oz.) bag semisweet chocolate chips. Place a dried cranberry in the bottom layer of chocolate in each cup before putting the pan in the refrigerator to set. Process 1 cup salted, shelled pistachios and 2 Tbsp. vegetable oil in a food processor into a smooth paste. Stir in 1/3 cup confectioners' sugar, 2 Tbsp. brown sugar, and 2 Tbsp. unsalted butter (at room temperature). Garnish with pistachios and dried cranberries
Source: Hannaford fresh Magazine, November - December 2014