• 1/2 cup Reese peanut butter morsels
• 1 cup plus 2 tbsp. heavy whipping cream, divided
• 2 tbsp. creamy peanut butter
• 1 (4 oz.) bar bittersweet chocolate,  broken into small pieces (I used Ghiradelli)
• 1 box Athens Mini Phyllo Shells (15) or Clearbrook Farms Mini Shortbread Shells
• 2 tbsp. confectioners’ sugar
• 1/2 tsp. vanilla extract
• mini dark chocolate curls, sprinkles or red candy hearts to garnish

In a small bowl, combine peanut butter morsels and 2 tbsp. whipping cream. Microwave 50 percent power at 15 second intervals until melted; stir until smooth. Add peanut butter, stirring until combined; let cool slightly.

In a small saucepan, heat 1/2 cup whipping cream almost to boiling (bubbles will form around the sides of the saucepan); remove from the heat and add the chocolate. Allow the mixture to stand a minute and stir until smooth and the chocolate and whipping cream are totally combined.

Place phyllo shells on a small tray. Divide chocolate mixture evenly among the shells. Refrigerate until chocolate is firm, approximately 30-60 minutes.

In a small bowl combine remaining 1/2 cup cream, confectioners’ sugar and vanilla. Beat at medium speed with an electric mixer until thick, stopping just before stiff peaks form. Add cream mixture to cooled peanut butter mixture; whisking well. If peanut butter has thickened too much microwave the mixture for 15 seconds.

Transfer mixture to a piping bag fitted with a large open-star tip; pipe onto the ganache.

Garnish with chocolate curls, sprinkles or red candy hearts.

Recipe by cookingwithauntjuju.com