175G IN CUPS RECIPES

Steps:

• Cut flour tortillas into large squares and then divide each into quarters, making 4 smaller equally sized square pieces, per flour tortilla.
• Preheat oven to 350ºF (180ºC).
• Generously coat a standard-size muffin tin with nonstick cooking spray.
• Line each cup of prepared muffin tin with a tortilla sheet.
• Spoon a tablespoon of refried beans into each sheet.
• Sprinkle shredded cheese over each sheet.
• Place another sheet on top of the bean/cheese mixture and press so it flattens.
• Bake for 15 minutes.
• Spoon in a tablespoon of guacamole, sour cream, and salsa into each cup then top with green onions and tomato.
• Enjoy!

Steps:

• In a small bowl, mix the peanut butter, salt and powdered sugar until firm. Slowly melt the chocolate chips in a double boiler over hot, not boiling, water. You may also melt them in a microwave oven set on high for 2 minutes, stirring halfway through the heating time. Grease the muffin tin cups and spoon some chocolate into each cup, filling halfway. With a spoon, draw the chocolate up the edges of each cup until all sides are coated. Cool in the refrigerator until firm. Spread some of the peanut butter onto the chocolate in each cup, leaving room for the final chocolate layer. Cool the cups again to firm up the peanut butter. Pour some chocolate onto the top of each candy and spread it to the edges. Let sit at room temperature, or covered in the refrigerator. Turn out of the pan when firm.