-life is just better with a sprinkle of sea salt settled into melted chocolate-I've posted allergy-friendly chocolate peanut butter cups before, but when the mood struck yesterday for a new batch, I didn't have a lot of the ingredients on hand. So I improvised (these are gluten/dairy/soy- free as well). I had bought some Reese's shaped candy molds at an outlet mall kitchen store that I've been wanting to use, and I had a bag of Enjoy Life chocolate chips plus peanut butter, so I just went for it. I was anxious and giddy the whole time; desperately hoping my experiment wouldn't fail because once I get a craving, there is no turning back.
I'm happy to report that they were delicious.Click below for recipe
The process was simple, although I'd recommend clearing a space in your freezer because you'll be in and out of there quite a bit. I'll try to make these directions as easy as the process was:
-1 bag of chocolate chips (Enjoy Life are dairy/soy/gluten/nut- free and yummy)
-1/2 cup of your favorite nut butter - I use sunbutter
-1/3 cup powdered sugar
-candy molds of any kind
-kitchen brush
Directions:
-Melt the chocolate chips.
-Use a kitchen brush and paint the inside of the candy molds with the chocolate. Place them on a tray and put them in the freezer until chocolate hardens. about 10 min
-In a small bowl, mix nut butter with powdered sugar.
-Take chocolate cups out of freezer and place a dollop of nut butter mixture in the middle of each. Freeze until the nut butter is firm. about 30 min
-Take them out and using your brush, paint the tops with more melted chocolate. Have fun w/ them and sprinkle some sea salt or other crushed topping.
-And - you guessed it - back to the freezer they go. about 5 min
-Remove from freezer, peel away candy molds (they should come off rather easy) and enjoy!
Store in an airtight container in fridge for up to 1 week.
