Herb-Infused Peanut Butter Cups
Snappy chocolate shells with a creamy peanut butter center. Herb-infused coconut oil melts right into the chocolate and keeps it glossy.
Ingredients
- 2 cups (12 oz) semi-sweet or milk chocolate chips
- 2 tbsp herb-infused coconut oil
- ½ cup creamy peanut butter
- ¼ cup powdered sugar
- Pinch of salt
Instructions
- Line a mini muffin tin with 24 paper liners.
- Melt the chocolate chips with the infused coconut oil in the microwave in 20-second bursts, stirring between each, until just smooth. Don't overheat.
- Spoon about 1 tsp of chocolate into each liner and use the back of the spoon to spread it slightly up the sides. Freeze 10 minutes.
- Stir together the peanut butter, powdered sugar, and salt until smooth.
- Add about ½ tsp of the peanut butter mixture to each cup and flatten it slightly.
- Cover with the remaining chocolate (rewarm it briefly if it has thickened). Refrigerate 30 minutes until set.
Potency Notes
Active ingredient per serving = (Active ingredient per tsp × Teaspoons used) ÷ Servings
Active ingredient per serving = (Active ingredient per tsp × Teaspoons used) ÷ Servings
Storage: Refrigerate in an airtight container up to 2 weeks or freeze up to 3 months. Label clearly and keep out of reach of children and pets.
