I used to make these goodies in muffin tins in order that they’d look like gigantic Reese’s peanut butter cups. Further recently, I’ve been pouring them into small silicone candy molds, in an attempt to go them off as Valentine’s goodies. Chances are you’ll make them each strategy, in any case, nonetheless the smaller ones make it lots easier to use portion administration for adults and kids alike. Each strategy, you’ll love them – not solely are they low-waste, nonetheless they’re straightforward too (low-sugar and free of parts and complicated parts). When you occur to aren’t constructive what silicone candy molds look like, I’ve linked an occasion proper right here. Benefit from!
Substances
1 1/2 cups darkish chocolate chips
1/2 cup creamy peanut butter
2+ tsp coconut oil
honey (to model, optionally obtainable)
Directions
1. Soften the chocolate in a double boiler until it has the consistency of thick chocolate syrup. If the chocolate is clumpy, add coconut oil, 1 tsp at a time, until it’s straightforward and even. When it’s ready, spoon a little bit of little little bit of chocolate into each mould or muffin cup, 1/3 of the way in which during which full. Faucet the mould/tin in direction of the counter 1-2 cases to make sure the chocolate spreads into a very good layer.
2. Place the mould/muffin tin inside the freezer for 10-Quarter-hour, or until the chocolate is troublesome and secure.
3. Place the peanut butter and 1 tsp of coconut oil in a pan and soften over the vary on medium-low heat. Mix properly to combine. (To ensure that you the peanut butter layer to be sweet, take away the pan from the heat, let the peanut butter cool for a minute, and add honey, 1/2 tsp at a time, until you’re happy with the model).
4. Take away the mould/tin from the freezer and spoon a thin layer of peanut butter on prime of the chocolate layer until the mould or muffin cup is 2/3 full. Faucet the mould/tin in direction of the counter 1-2 cases to make sure the peanut butter spreads into a very good layer.
5. Place the mould/tin inside the freezer for 10-Quarter-hour, or until the peanut butter is troublesome and secure.
6. Take away the mould/tin from the freezer and spoon a thin layer of melted chocolate on prime of the peanut butter layer. Fill to the best of the mould/muffin cup. Faucet the mould/tin in direction of the counter 1-2 cases to make sure the chocolate spreads out into a very good layer.
7. Place the mould/tin inside the freezer for 10-Quarter-hour, or until the chocolate hardens.
8. Come out the goodies and retailer them in an airtight container inside the fridge or freezer until you’re in a position to eat them.