Peanut Butter Cups
August 22, 2016
- Yields: 8 standard size cupcake paper cup
1Place broken chocolate bar and coconut oil in a microwave dish.
2Heat in 30 second increments, stirring each time.
3When fully melted, coat the inside of the 8 baking cups or silicone molds and swirl the chocolate around in each one, to fully coat the bottom and slightly on the sides. Approximately 1 t. of chocolate in each, or so,
4You will need more to top later.
5Place in freezer for 3 minutes.
6In the meantime, heat the nut butter just enough to make it more easily spreadable.
7Drop approximately 1 t. + of nut butter in the frozen chocolate shell. Smooth flat.
8Place back in freezer for 10 minutes.
9Bring back out and top each with the remaining chocolate. Freeze for another 5 minutes.
10Sprinkle the salt on top of each, if desired.
11Freeze 15 minutes. Then eat!
12Store in freezer.