Divide the dough between 24 non-stick mini muffins. I find that using a small spring-loaded cookie scoop
really helped to get the job done. Scoop one spoonful into each cavity and flatten the mixture down with your finger, then scoop a second spoonful over each bite, pressing down hard to make sure that it adheres to the first layer. This will take care of shaping the tops in to nice little domes. If you find that your spoon gets too sticky, dipping it in warm water from time to time will help greatly.