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Neelam Kassam
11/321/2017
11/18/2017
I made these with using butterscotch chips instead of peanut butter. They worked out amazing. Sprinkled some sea salt on the top as well.. yum yum
Mine also made more than 24. Made a little extra and poured into an 8 inch pan.
Mine also made more than 24. Made a little extra and poured into an 8 inch pan.
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Kathy
08/240/2016
08/28/2016
If you use bigger muffin tins(that's all I had), you should only fill each one halfway. Otherwise, they over flow. But nice and simple to make.
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Sara
03/86/2016
03/27/2016
Wow, I made these for Easter. It's tomorrow and I had to hide them! Very rich and decadent. This does make more than 24, I just let them cool then made 6 more using the same pan. Loved the pb topping with the chips, I let them get melty and swirled them with a chopstick
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Heather
01/30/2016
01/31/2016
These are very good, but the recipe makes a lot more than 24 cups, so if you don't have 2 mini muffin pans, you'll need another baking dish for the extra. I over-filled my 24 cups to fit all the batter in, and they overflowed to cover the top of the pan. Other than that, they are easy to make.
I also skipped the peanut butter and chips topping, because they tasted rich and tasty without it.
I also skipped the peanut butter and chips topping, because they tasted rich and tasty without it.
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Mary Nunn
10/290/2015
10/18/2015
Love this recipe. I use xylitol instead of sugar and half of the chocolate is 100% cacao unsweetened Ghirardelli baking ba
chopped
chopped
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Susan M. Juliana
03/80/2015
03/22/2015
Wonderful treat--very easy to make !!!!
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