What’s better than chocolate and peanut butter, when it comes to candy bar flavors? Try dark chocolate and almond butter — with a sprinkling of chopped cashews — and see for yourself! Replicate the wrinkled-edge look of store-bought butter cups by layering ingredients in muffin tin liners, peeling away the paper just before serving.
Makes 24
Ingredients
16 oz. dark chocolate, melted
1/2 cup almond butter
2 Tbsp. cashews, chopped
1. Line a muffin tin with paper liners and set aside.
2. Divide and layer dark chocolate and almond butter into the muffin tins, beginning and ending with chocolate; top with cashews.
3. Transfer to the freezer for 20 minutes. Serve when cravings strike!