Peanut Butter Toffee Clusters

 

I still have a few recipes to share with you from my holiday baking spree.  My mom and I made these candy cups for our neighbors.  I love homemade confections!  Chocolate, peanut butter, honey roasted peanut and toffee all in one little bite?  Obviously, with that combination, they are amazing!

Peanut Butter Toffee Clusters
Yields:  approximately 42 cups

Ingredients
16 ounces chocolate almond bark or dark chocolate
1/3 cup creamy peanut butter
1/4 cup Heath toffee bits
1/2 cup honey roasted peanuts, chopped
1/2 cup pretzels, chopped
For topping:
1/2 cup Heath toffee bits (or topping of your choice!)

Directions
Line mini muffin tins with paper liners -- enough for 42 candy cups.  You can line 12 at a time and pop the trays in the refrigerator for quick cooling (removing candy once hard and relining for next batch).

Place chocolate and peanut butter in a double boiler on stovetop, stirring frequently until melted.  You can also place almond bark and peanut butter in a microwave safe bowl and heat as directed (be sure to stir every 20 seconds!).

Once chocolate has melted, stir in toffee bits, chopped peanuts and chopped pretzels.  Using a tablespoon, fill liners with chocolate mixture.  Immediately top with toffee bits or decorate as desired.  Allow candy cups to cool;  once the chocolate has set, remove from muffin tins and package as desired.