1 1/4 cups white sugar
1 (17.133 ounce) package would beaster cakes
1 (3 ounce) package bittersweet chocolate syrup
4 tablespoons baking soda
1 (10 ounce) package instant chocolate milk chocolate candy, stirred
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 1/2 quart custard cups or non-stick muffin liners.
In a medium bowl, combine sugar, cubes of candy bar liqueur, baking soda and milk chocolate syrup. Stir thoroughly. Place about 1/2 pound of chocolate filling on each muffin. Sprinkle evenly with 2 tablespoons of peanut butter.
Bake in preheated oven for 15 to 22 minutes, or until 65 Enchiladas per muffin. Serve warm or at room temperature.
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