If using mini cupcake liners, put 20 liner into the molds.

In a small bowl, combine the peanut butter and fluff with a spoon. Since the fluff is super sticky, don’t feel the need to be precise with the measurement. As long as you have about the same about of peanut butter and fluff, you’ll have an awesome filling.

In a medium sized microwavable bowl, heat 1 ¾ cups of the chocolate chips in 30 second intervals. When they are shiny and partially melted, stir until all of the chips are melted and it is smooth. Should take between 90 seconds to 2 minutes in the microwave.

Place a heaping teaspoon of melted chocolate into each hole of your silicone mold or mini cupcake liner set into a cupcake tin. Using the back of the spoon, brush the chocolate up the sides (not all the way to the top if using cupcake liners, only go about ½ way with these). You can fill up to 24 1 inch diameter molds, or about 20 mini cupcake liners. There will be chocolate left over and you need this to finish the chocolates, so just set it aside once you have the molds filled.

Place the chocolate shells into the freezer for about 5 minutes, remove from freezer. Take a heaping teaspoon of the filling and gently place it into the center of the chocolate. The filling should be lower than the height of the chocolate on the sides.

Next, take the remaining melted chocolate and pour about a teaspoon on top of the filling and smooth it out with the back of your spoon or an off-set spatula. Skip this step if using cupcake liners. Make sure that the chocolate covers the filling and along the sides so that it meets up with the first layer of chocolate and surrounds the filling entirely.

Place chocolate in the fridge until completely set (about 30 minutes) or the freezer (about 5 minutes). Remove from fridge/freezer and take out of molds or liners. Flip upside down onto a piece of parchment or wax paper.

Heat the remaining chocolate chips in 30 second intervals until chocolate is melted. Stir until smooth. This should take 60 seconds at most.

Drizzle the melted chocolate on top of the chocolates. The drizzle will set very quickly since the chocolates are cold, but if you need to speed up the process, throw them back in the fridge or freezer for a few minutes. Once set, they can remain at room temp until you devour them all!