Cup of Yum
1. Prepare berries by washing and drying them thoroughly with a paper towel. Hull the strawberries and fill with ¼-½ teaspoon peanut butter for each strawberry - depending how large they are. (I used a knife to spread the peanut butter over the top and push it into the strawberries). Blueberries are prepared after coating with chocolate and refrigerating. Place berries on a tray lined with parchment/baking paper. Set aside. Melt chocolate:

Microwave method:

Cup of Yum
1. Place chocolate in a microwave safe bowl, and melt for 30 seconds. Stir and microwave again in 10 second intervals (removing from microwave to site chocolate with a metal fork between each interval) until melted and smooth.

Stove Top Method:

1. Place chocolate in a small metal bowl over a pot of simmering water, Stirring occasionally until all the chocolate is smooth and melted. (Do not let the chocolate come into contact with the water, or it will seize).
2. Once chocolate has melted, dip strawberries and blueberries half way into the chocolate, turning them to coat evenly. Bring them out, shake off any excess chocolate and place onto paper lined tray.
3. Place into refrigerator for only 15-20 minutes (if refrigerated longer, chocolate may turn cloudy and white). Once chocolate has hardened, remove berries and spread ¼ teaspoon peanut butter over the blueberries. Serve and enjoy!