While I find it hard to believe that you have ANY salted caramel almond butter left to make this recipe…here it is, as promised. I am going to keep this short, sweet and to the point because we have pleasured delayed long enough.
This recipe is as easy as melting some dark chocolate and then using it to sandwich that yummy almond butter I introduced to you last week. A few tips to get you going…
- Choose a good dark chocolate that is at least 70% cocoa if not 85%. The small switch from an 85% cocoa to a 75% will tack on an additional 2 teaspoons of sugar. That’s a lot!
- You can freeze these bad boys which is probably a good idea as you may be tempted to eat the whole lot. I will add, they are yummy frozen as well so try to have some self control!
- If you ate all of the salted caramel almond butter you can use plain almond almond butter or peanut butter. Really, anything of the like!
- Be generous with the almond butter. When I photographed this recipe I realized I could have used a lot more almond butter…which I adjusted in the recipe so you don’t have to worry. Live and learn…live and learn.
Okay (I say this too much…I’ll work on that), lets make these bad boys!
- 2 cups dark chocolate chips
- 1/2-3/4 cup Salted Caramel Almond Butter (or regular almond butter, peanut butter...you get the idea)
- Melt your chocolate over a double boiler or in the microwave in 30 second increments--stirring it often.
- Place 12 mini-muffin liners into a mini-cupcake pan. Have fun here! There are so many cute liners available!
- Once the chocolate is melted, spoon 1 teaspoon of chocolate into the bottom of each muffin liner then refrigerate the pan for 5 minutes to set.
- Top the chocolate with 1-2 teaspoons of almond butter and an additional 1-2 teaspoons of melted chocolate to cover the almond butter. Garnish with a sliced almond..or don't!
- Place in the fridge or freeze to set.
- Store in the fridge for two weeks or your freezer for a month.