Chocolate and Peanut Butter Cups
Servings: 16 candies
Ingredients
- 2 cup semi-sweet chocolate chips, divided
- ¾ cup natural peanut butter
- 2 tbsp coconut oil, melted
- 3 tbsp peanuts, chopped
Instructions
- Line a baking sheet or two muffin tin pans with 16 mini paper cupcake liners.
- Melt 1 cup of semi-sweet chocolate and drizzle just shy of 1 tablespoon of chocolate into each cupcake liner.
- Place in freezer for five minutes to harden.
- Mix together peanut butter, melted coconut oil and honey in a bowl until smooth.
- Remove pan from freezer and drizzle 1 tablespoon of peanut butter mixture over top of the hardened chocolate. Place back in the freezer for 10 minutes to allow peanut butter mixture to firm up.
- Melt the other cup of chocolate chips.
- Remove pan from freezer and drizzle candies with the top layer of chocolate and sprinkle with chopped peanuts.
- Freeze candies for 30 minutes (or until hardened) before eating.
- Store uneaten candies in the refrigerator.