You can make your own filled chocolates while camping and the store is miles away. I made these chocolates filled with peanut butter in less than 30 minutes. You can store them in a ziplock and have a quick snack or dessert whenever you like. If it is hot or humid, store the ziplock of chocolates in the freezer.
1 1/2 – 2 cups melted chocolate (candy melts, Mexican chocolate, semi sweet or milk chocolate or combination!)
1/2 cup peanut butter ( or nuts, rice krispies, raisins, dried fruits, mini marshallows, carmel sauce…)
1 plastic ice tray
Melt chocolate in a microwave safe measuring cup on high setting for 30 seconds then stir. Repeat another 30 second microwave cycle and stir again. If chocolate is 90% melted that is enough. If you need to melt further do this at 10 second intervals and stir.
Let the container with chocolate sit on the counter for 10 seconds and stir again to incorporate all the melted chocolate.
Pour chocolate into the ice cube slots, filling the slots 1/2 full. Tilt the ice tray to allow the melted chocolate to run up all the sides of the ice tray or use a small offset spatula or silicone pastry brush or back of a spoon to disperse the chocolate into an even layer that creates an open shell. Remove any excess chocolate. Freeze the ice tray for 3 minutes to harden the chocolate shell(s).
Remove the ice tray from the freezer. Place 1/3 – 1/2 teaspoon of peanut butter into each open shell.
Melt the remaining chocolate as you did above. Pour chocolate over the peanut butter. Smooth with a spatula. Tap the ice tray firmly 5 – 7 times on the counter to let the air bubbles in the mixture rise to the top and pop open. Place the ice tray back in the freezer for 15 minutes.
Place a cutting board on the counter, remove the ice tray from the freezer (and twisting as you would to remove ice…) and twist the ice tray with the chocolates approximately 2″ above the cutting board.
Enjoy! Place remaining portions of candy in a ziplock to store in a cupboard or freezer. Use within 3 months.