MOLDED CHOCOLATES

 Melt chocolate in a glass bowl in the microwave for 30 seconds at a time on 50% power (medium). Stir after every 30 seconds until chocolate is smooth and liquidy.  Using a spoon pour melted chocolate into molds. Tap slightly til mold is full and level to remove air bubbles. Place mold in freezer for about 10 minutes. Gently turn mold over onto a clean cookie sheet to unmold. 

For fancier chocolates melt assorted colors of chocolate and use a small clean paintbrush to paint areas of the mold. Let colored chocolate set then fill with melted milk, dark, or white chocolate using technique in previous paragraph. 

For crunchy chocolates sprinkle a few Rice Krispies on top of melted chocolate and gently press into chocolate slightly  

Peanut Butter Cup filling:

1 stick margarine

1 cup peanut butter

3 cups powdered sugar

1/4 cup Rice Krispies if desired for crunchy chocolate 

Microwave margarine in a large microwave safe bowl at 50% (medium) power for 30 seconds to 1 minute until margarine is melted. Mix in remaining ingredients until smooth. Form into marble sized balls and dip into melted chocolate. If using a peanut butter cup mold, form peanut butter mixture into a patty and lay on waxed paper. Prepare mold by placing a small amount of melted chocolate into bottom of each cup.  Press patty into melted chocolate and cover with more chocolate to fill mold. Place in freezer 10 - 15 minutes then unmold gently.