The popular chocolate-coated peanut butter cup candies are actually super easy to make at home. Almond butter stands in for peanut butter here. Dark chocolate and a sprinkle of chopped almonds and flaky salt make these cups sophisticated treat. You could also use two different kinds of chocolate for the top and bottom layers; simply use one bar of each and microwave separately.
11/2 teaspoons canola oil
2 (3.5-oz.) dark chocolate bars, finely chopped
1/3 cup almond butter
1/4 cup powdered sugar
1 tablespoon finley chopped roasted almonds
1/4 teaspoon flaky sea salt (such as Maldon)
Est. added sugars 10g
Calcium 3% DV
Potassium 2% DV
How to Make It
Line 12 mini muffin cups with cupcake liners; coat lightly with cooking spray. Combine 1 teaspoon oil and chocolate in a microwave-safe bowl. Microwave at HIGH 30 seconds or until melted, stirring every 10 seconds. Place about 3/4 tablespoon chocolate mixture in each prepared up (reserve remaining chocolate in bowl). Tap pan on work surface to smooth chocolate in an even layer. Place pan in freezer 10 minutes.
Combine remaining 1/2 teaspoon oil, almond butter, and sugar in a microwave-safe bowl. Microwave at HIGH 30 seconds or until smooth, stirring occasionally. Divide almond butter mixture evenly among prepared cups, smoothing into an even layer. Freeze 10 minutes.
Reheat reserved chocolate in microwave until melted and pourable. Divide evenly among prepared cups. Sprinkle evenly with chopped almonds and salt. Freeze 10 minutes or until firm.