MINI CHOCOLATE PEANUT BUTTER CUPS

These mini treats are our very own (wholesome!) adaptation of the classic Reese’s peanut butter cups. Made with our Peanut Chocolate Butter, they are nice and crunchy on the outside, and perfectly gooey in the inside.

INGREDIENTS

Makes 20-22 mini cups

INSTRUCTIONS

1. Line a small baking sheet or cutting board with 20–22 mini paper muffin cups (or cupcake liners). Set aside.
2. In a double boiler (or place a heatproof bowl over a pot of simmering water), add ⅔ of the chopped chocolate with 3 tsp of coconut oil. Stir gently until fully melted. Remove from heat, then add the remaining chocolate. Stir or whisk until it’s completely melted and glossy.
3. Pour the melted chocolate into a small cup or measuring cup with a pouring spout. Let it cool slightly while you prepare the filling.
4. Melt the remaining 2 tsp of coconut oil. In a small bowl, combine the melted coconut oil with Peanut Chocolate Butter. Mix until smooth.Transfer the mixture to a piping bag (or a Ziploc bag with the tip of one corner cut off). Set aside.
5. Carefully pour the melted chocolate into each muffin cup until about halfway full. Repeat for all the liners until you've used up all the chocolate.
6. Insert the tip of your piping bag into the center of a chocolate-filled cup — not all the way to the bottom, just below the surface of the chocolate. Gently squeeze while slowly lifting the bag upward. The peanut butter mixture will rise through the chocolate and form a swirl on top. Repeat for all the cups until the peanut butter filling is used up.
7. Use a chopstick or toothpick to swirl the tops for a marbled look. If desired, sprinkle with chopped peanuts and flaky sea salt. (Skip the salt if your peanuts are already salted.)
8. Place the tray in the freezer for about 15 minutes, or until the cups are firm.
9. Once set, transfer the cups to an airtight container and keep in the fridge.Enjoy straight from the fridge for a firm bite, or let sit at room temperature for 5–7 minutes for a softer, gooey center.