Take a try with homemade peanut butter cups? They aren’t so difficult to make the result is a larger cup than the packaged kind.
Serving Size: 12 cups
Bag of gluten-free, dairy-free, soy-free chocolate chips
1 cup peanut-butter
1/2 cup powdered sugar
pinch of salt
Line a muffin tin with muffin cups
Melt half bag of chocolate in a heavy bottom sauce pan or double-boiler
Add two tablespoons of chocolate to muffin cups
With the back of the spoon, cover bottom and 1/4 of the way of the cup with chocolate
Put in fridge for 20 minutes
Combine peanut butter, powdered sugar and salt
Add large tablespoon of mixture into each cup, and flatten so mixture fills cup.
Put in fridge for another 20 minutes.
Melt rest of chocolate
Spoon melted chocolate over pb mixture and freeze for 30 minutes or refrigerate for one hour.
If frozen, let cup thaw a few minutes and paper will come off easily.