Molded Peanut Butter Patties

Cream together the peanut butter, butter and confectioners' sugar in a medium mixing bowl into a dough-like consistency. Melt the milk chocolate over simmering water in a double boiler, stirring frequently with a rubber spatula. When the chocolate is completely melted, pour a small amount in each cavity of the mold (or paint a chocolate lining around the mold with a small plastic toothbrush). You will need to use deep molds. Move mold around and tap it gently on a hard surface or countertop to distribute chocolate evenly and release any air bubbles. Refrigerate 5 minutes to set. Roll peanut butter mixture into balls and flatten slightly before placing one in each chocolate cavity. Pour melted milk chocolate over the balls, filling the mold cavities completely. Refrigerate for 1 hour. Makes about 50, depending on size of molds. Note: Chocolate can streak or bloom if not handled correctly
beginners should use chocolate-flavor candy melts. --- From: "Candy!" Per piece (based on 50): 93 calories (percent of calories from fat, 54), 2 grams protein, 10 grams carbohydrates, less than 1 gram fiber, 6 grams fat, 4 milligrams cholesterol, 30 milligrams sodium.