HOMEMADE PEANUT BUTTER CUPS!

  • directions:

    LINE STANDARD 12-CUP OR MINI 24-CUP MUFFIN TIN WITH PAPER LINERS. MELT ONE PKG OF CHOCOLATE IN THE MICROWAVE IN SHORT INCREMENTS, STIRRING AFTER 30 SECONDS, FOR APPROX 2 MINUTES.

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    SPOON EVENLY THE MELTED CHOCOLATE INTO EACH MUFFIN CUP. DROP THE PAN REPEATEDLY ON THE COUNTER TO FLATTEN & SMOOTH OUT THE CHOCOLATE. FREEZE PAN FOR ABOUT 15 MINUTES. MEANWHILE, IN ANOTHER BOWL, COMBINE THE PEANUT BUTTER, POWDERED SUGAR AND COCONUT OIL UNTIL SMOOTH. TAKE THE PAN OUT OF THE FREEZER AND EVENLY SPOON THE PEANUT BUTTER MIXTURE ON TOP OF EACH ONE. DROP PAN AGAIN TO HELP FLATTEN THE PEANUT BUTTER LAYER. PLACE PAN IN FREEZER AGAIN FOR 15 MINUTES. MELT REMAINING PKG OF CHOCOLATE AND SPOON IT ON TOP OF EACH CUP EVENLY, DROP ON THE COUNTER TO FLATTEN THE CHOCOLATE LAYER AND FREEZE AGAIN TO SET.

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    TOP WITH SALT CRYSTALS IF YOU LIKE. FOR A FIRMER PEANUT BUTTER CUP TEXTURE, SERVE CHILLED. FOR A SOFTER, CREAMIER TEXTURE, SERVE AT ROOM TEMPERATURE. YOU CAN STORE IN AN AIRTIGHT CONTAINER IN THE REFRIGERATOR FOR UP TO DAYS. ENJOY!