|Inside-Out Coconut Peanut Butter Cups|
|Photo by recipe author|
Preparation Time: 15 minutes
- Bittersweet or semisweet chocolate, as needed
- 2 teaspoons honey, optional
- Tropical Traditions Coconut Peanut Butter, as needed
- 4 teaspoons vanilla extract
Chop a wedge off of a 1 lb bar of chocolate (about a fifth?).
Place the chocolate in a double boiler to melt, stir occasionally until smooth and completely melted. Remove bowl from heat and stir in vanilla extract and honey (if needed).
If your coconut peanut butter is solid, just place the jar in a bowl filled with hot water so it will become a runny consistency. Pour coconut peanut butter into a muffin pan lined with paper cups, just enough to make a bottom layer.
Spoon the chocolate into each paper cup (it’s the middle of your inside-out ‘coconut’ peanut butter cup).
Drizzle more coconut peanut butter over the top to seal the sweet deal on your “Inside-Out Coconut Peanut Butter Cups” and pop the pan into the freezer for just a few minutes so they can harden.
Peel the paper off, admire its beauty, and enjoy!
Notes: If you want a milk chocolate taste, use a different chocolate or experiment with your filling ingredients.
You may or may not have to sweeten the chocolate depending on what type you use (example: semisweet chocolate will not have to be sweetened, and neither will bittersweet if you like a darker taste).
Recipe submitted by Michelle, Diggins, MO