Peanut butter filled chocolates: delicious and beautiful even as gifts!

INGREDIENTS
160g (15) of biscuits, crumbled
75g (½ cup) of hazelnuts, chopped
150g (⅔ cup) of butter
260g (1 ¾ cups) of mascarpone
260g (1 ¾ cups) of peanut butter
400g (2 ¼ cups) of milk chocolate
40ml (2 tbsp) of vegetable oil
60g (¼ cup) of dark chocolate

METHOD
1. Combine biscuit crumbs with hazelnuts and melted butter. Spread crumbs onto a parchment-covered baking sheet, and press evenly. Chill.
2. Whip mascarpone with peanut/almond butter. Spread mascarpone mixture on top of the crumb base, even out, and let set for 4-5 hours.
3. Cut individual pieces. Melt milk chocolate and whisk with vegetable oil. Dip each piece into melted chocolate, and let the excess drip off.
4. Melt dark chocolate. Drizzle on top of the chocolates, and let set before serving.
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