This recipe was inspired by Sweet Box Treats
2 cups bitter sweet dark chocolate chips (60%)
2 cups milk chocolate
Crunchy salted peanut butter
Line a 24-cup mini muffin pan with paper liners. Place chocolate in a heatproof bowl over a pot of hot water that's on a low heat, making sure the bowl doesn't touch the water. When the chocolate is melted, cover the bottom of each paper liner with about a tablespoon of chocolate. Follow this with a teaspoon each of peanut butter and preserves. Finally, fill the top with chocolate (about 3/4 full) and refrigerate to set (about 2 hours).
Keep refrigerated in a airtight container.