Chocolate Covered Peanut Butter Cups/Fat Bombs

Combine the chocolate, butter, 1 cup of the peanut butter, and salt in a pot over low-medium heat. Stir occasionally to avoid burning at the bottom. Once everything is melted and fully combined turn off the heat. If adding honey do so now and mix well.

Fill 17 muffin tins 1/3 of the way full with the chocolate mixture. If you don't have 17 muffins cups available, you can make this in batches. I like to use a 1/4 measuring cup to scoop the chocolate (note that you don't fill each with 1/4 cup of chocolate though). Then place in the freezer for about 25 minutes or until the chocolate is firm.

Next place 1 tbsp peanut butter in the center of each of the muffin cups. Try to avoid the peanut butter going all the way out to the side. Then scoop more of the chocolate mixture on top till each muffin tin is full. Then return to the freezer for at least 1 hour if not longer. The more solid they are, the easier it will be to get them out.

Then carefully run a small paring knife around the edges of each peanut butter cup to remove them from the muffin tins. Transfer them to a tupperware and store in the fridge. You can enjoy your peanut butter cups by themselves, with a glass of milk, some tea, or berries and whip cream.