Ingredients:

  • 16 mini peanut butter cups (approx. 140g)
  • 16 dark chocolate squares (approx. 100g)
  • 16 Rolo candies (approx. 113g)
  • 2 tbsp melted dark chocolate

Instructions:

  1. Arrange the mini peanut butter cups upside down on a parchment-lined tray, spacing them 1 inch (2.5cm) apart.
  2. Carefully center one dark chocolate square atop each inverted peanut butter cup, pressing down gently until flush.
  3. Dip the bottom of a Rolo candy into the melted dark chocolate and position it in the center of the chocolate square.
  4. Use a toothpick to drag a small line of chocolate from the center to the edge of the square to simulate the tassel string.
  5. Refrigerate the tray for 60 minutes to ensure the chocolate bonds firmly.