In the US white chocolate gets a bad rap, but in Europe it is all the rage. Since I just returned from an epic trip to the EU I figured why not whip up a few things using the ugly step child of the chocolate family. It just may change your mind.
White Chocolate Peanut Butter Cups
Active Time: 10 Minutes
Total Time: 1 Hour
Servings: Approximately 18 Cups
Ingredients
2 Cups White Chocolate
3/4 Cup Chunky Peanut Butter (unsweetened)
1/2 Cup Confectioner's Sugar
1 Tbsp Coconut Oil (melted)
1/2 tsp Salt
Directions
Place cupcake liners in a cupcake tin and set aside. Melt the white chocolate in a microwave safe bowl and heat on high for 30 seconds, or until melted. Spoon in 1 teaspoon of white chocolate in the bottom of the cupcake liners. Put the tin in the freezer for a couple of minutes to set. Meanwhile, place the peanut butter, confectioner's sugar, and coconut oil in a microwave safe bowl and melt on high for 30 seconds. Combine completely. Take one teaspoom of the peanut butter mixture and place in each cup. Top with white chocolate and let them set and serve.
White Chocolate Peanut Butter Cups
Active Time: 10 Minutes
Total Time: 1 Hour
Servings: Approximately 18 Cups
Ingredients
2 Cups White Chocolate
3/4 Cup Chunky Peanut Butter (unsweetened)
1/2 Cup Confectioner's Sugar
1 Tbsp Coconut Oil (melted)
1/2 tsp Salt
Directions
Place cupcake liners in a cupcake tin and set aside. Melt the white chocolate in a microwave safe bowl and heat on high for 30 seconds, or until melted. Spoon in 1 teaspoon of white chocolate in the bottom of the cupcake liners. Put the tin in the freezer for a couple of minutes to set. Meanwhile, place the peanut butter, confectioner's sugar, and coconut oil in a microwave safe bowl and melt on high for 30 seconds. Combine completely. Take one teaspoom of the peanut butter mixture and place in each cup. Top with white chocolate and let them set and serve.
0 Comments