Homemade chocolate candies with peanut butter filling

Ingredients:

• 0.5 kg milk chocolate, chopped (about 2.5 cups)
• 1 cup creamy peanut butter
• 0.5 cup powdered sugar
• 1/4 cup saltine crackers, crushed (about 8)
• 2 tbsp (30 g) butter, softened
• A pinch of salt

Preparation:

1. Melt the chocolate in a double boiler. Keep it warm over low heat until ready to assemble the candies.
2. Place peanut butter, powdered sugar, crackers, butter and salt in a bowl and mix everything together with an electric mixer.
3. Line 18 paper muffin cups with a metal muffin tin. Add 1 teaspoon of melted chocolate to the bottom of each paper cup. Using a teaspoon, spread the chocolate in a thin, even layer across the bottom of the cup, bringing it up the sides about a third of the way. Repeat with the remaining cups. Freeze the cup until the chocolate sets, about 5 minutes.
4. Place 2 heaping teaspoons of peanut filling into a chocolate-coated mold (the filling should be below the level of the chocolate). Cover the peanut filling with another 2 teaspoons of melted chocolate, spreading it over the top so that the filling is hidden. Repeat with the remaining molds. Freeze for 10 minutes.
5. Serve the candies chilled or at room temperature.