1 1/4 cups bittersweet baking chocolate
1 teaspoon butter
1/4 cup roasted peanuts, chopped
1/4 cup caramel sauce
1. Place six muffin liners in a muffin pan or use silicone muffin liners. In a double boiler or microwave, melt baking chocolate and butter; stir well.
2. Fill each cup with with about 1 1/2 teaspoons melted chocolate, then tilt pan or muffin liners so chocolate spreads to all sides. Refrigerate for a few minutes, until chocolate hardens.
3. Pour some caramel sauce into each muffin liner, then sprinkle some peanuts on top.
4. Top cups with remaining melted chocolate, tilting pan or silicone muffin liners to cover all sides. Refrigerate for about 5 minutes to harden and until ready to eat.
Yields: 6 Cups
