2) Slowly melt the chocolate chips in a bowl set over a saucepan of gently simmering water, taking care that the base of the bowl does not touch the water. Alternatively, melt them in a microwave oven set on high for 2 minutes, stirring halfway through the heating time.
3) Grease a 12 cup muffin tin and spoon some chocolate into each cup, to come half way up the sides. With a spoon, draw the chocolate up the edges of each cup until all sides are coated. Cool in the refrigerator until firm.
4) Spread about a teaspoon of peanut butter onto the chocolate in each cup, leaving room for the final chocolate layer.
5) Pour some chocolate onto the top of each candy and spread it to the edges. Leave at room temperature, or cover and place in the refrigerator. Turn out of the tin when firm.