Linea 9 (2-1/2-inch each) muffin cups with paper liners; set aside.
These peanut butter cups might be better than store-bought. Plus you can switch out the chocolate for milk or white and even the nut butter on the inside.
Servings and Ingredients
|1 c. no-sugar-added milk chocolate baking chips|
|1 tbsp. ghee, (clarified butter)|
|9 tbsp. natural honey peanut butter|
|Sea salt flakes, for garnish|
Things To Grab
- Standard-sized muffin tin
- Cupcake liners
- 2 medium microwave-safe bowls
Place baking chips and ghee in a medium microwave-safe bowl. Microwave on HIGH at 30-second intervals until chocolate is melted, stirring each time.
Spoon 2 teaspoons melted chocolate mixture into the bottom of each cupcake liner.
Place peanut butter in another medium bowl. Microwave on HIGH for 30 seconds or until softened. Spoon 1 tablespoon peanut butter in center of chocolate layer in each cup.
Spoon remaining melted chocolate mixture on peanut butter in each cup. Garnish with sea salt flakes, if desired. Refrigerate for 30 minutes or until set. Store candies in an airtight container in the refrigerator.
Amounts Per Serving
- Total Fat: 17g
- Cholesterol: 15mg
- Sodium: 50mg
- Total Carbohydrates: 18g
- Protein: 5g