10 oz. semi-sweet chocolate chips (I used Ghirardelli)
2 Tbsp. Crisco
Instructions
In a medium sized bowl, mix together peanut butter, butter, vanilla extract, and salt. Add in confectioners’ sugar and stir until combined. The dough will be dry but work together with your hands. Set aside.
Melt chocolate by either a double boiler method or the microwave method;
Double Boiler- Place chocolate in a double-boiler or a metal or glass bowl above a saucepan with a couple inches of water. Heat up water. Add in 2 tbsp. of Crisco and stir into chocolate. Stir chocolate until completely melted and smooth. Microwave- Place chocolate and Crisco in a microwave safe bowl. Heat up in 30 second intervals stirring in-between each interval. Repeat until smooth.
To ease with candy making pour chocolate into a plastic squeeze bottle (from Amazon or a craft store in the candy making section.)
Fill mold halfway with melted chocolate.
Take 2 tsp. peanut butter filling and roll in-between hands to create a long piece. Pinch the top so it will fit in the bunnies neck/head area. Gently place filling in chocolate but don’t push all the way in (you want it to stay in the middle.)
Fill remainder of mold with melted chocolate, making sure that the peanut butter is covered.
Take lollipop stick and lie in middle of the chocolate. Twist the stick into the chocolate until covered and stick fits into mold.
Tap the tray on work surface to knock out air bubbles. Repeat for remainder of molds. Place tray in the freezer on a flat surface for 1-2 hours until hardened.
Once the candy is hardened pop chocolate pops out of mold and enjoy!
Wrap chocolate top in small plastic bag and tie with ribbon.
Recipe by 2 Sisters 2 Cities at https://www.2sisters2cities.com/2013/03/peanut-butter-filled-chocolate-bunny-pops/