1. CHOP 2 Cherry Ripe Bars into 6 squares each. Finely chop the remaining bar and set aside.
2. COMBINE the butter and chocolate in a saucepan and gently heat, stirring occasionally, until melted and smooth. Cool slightly.
3. ADD the eggs, sugar and vanilla and stir to combine then add the sifted flour and baking powder, mix until just combined. Spoon two thirds of the mixture into 12 x 1/3 cup capacity paper lined muffins pans. Top each with a square of Cherry Ripe then spoon over the remaining muffin mixture. Sprinkle with reserved chopped Cherry Ripe.
4. BAKE in a moderate oven 180OC for 20-25 minutes or until cooked when tested. Cool on a wire rack for 10 minutes before turning out of pan to cool completely. Store in an airtight container until required.