Heat a heavy saucepan over medium-low heat. Add butter and peanut butter, mixing well, until melted. Meanwhile, in a medium mixing bowl, combine sugar and cocoa powder. Pour into melted peanut butter mixture along with yoghurt, vanilla extract, and salt. Stir until well mixed. Increase heat to medium. Insert a candy thermometer into mixture and cook without stirring until it reaches 236°F (soft ball stage). Remove mixture from heat and stir for about one minute.

Spray muffin cups with non-stick cooking oil and spoon mixture into cups, dividing it evenly. Garnish cups with chopped nuts. Allow to cool completely.

Makes 10 servings.

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