Peanut Butter Cups
- Category: Dessert
- For the chocolate:
- 1 stick of unsalted butter
- 1/4 cup of coconut oil
- 3–4 tablespoons LC-Dutch Premium Cocoa Powder
- 3–4 tablespoons LC-Marshmallow Fluff Mix
- For the filling:
- 3 tablespoons of all natural peanut butter (I prefer Smuckers smooth, but feel free to experiment with crunchy)
- 2 tablespoons LC-Marshmallow Fluff Mix
- A drizzle of heavy whipping cream
- Line a mini muffin pan with mini liners.
- In a large bowl (or measuring cup for easy pouring), warm the coconut oil and butter just until melted. Give it a quick, gentle stir to blend.
- Add the cocoa powder and stir until dissolved.
- Add the marshmallow fluff powder and stir until incorporated well. Add a pinch more of the fluff powder until desired sweetness is reached.
- Pour 1/2 of the chocolate into the muffin liners, filling them about a third of the way. Pour slowly as they up faster than you expect.
- Place pan in freezer to allow the chocolate to harden a bit. This should only take a few minutes due to the coconut oil.
- While the chocolate sets up in the freezer, combine the peanut butter and fluff powder in a bowl and mix until smooth and powder is well dissolved.
- At this point, the mix will be an almost doughy consistency. Add the drizzle of cream and mix well, thus smoothing out the consistency.
- If you prefer, you can make it a tad sweeter with more fluff, or a bit creamier with a few more drops of the cream.
- Remove chocolate from the freezer.
- Using a spoon or your fingers, place a small dollop of the filling onto each of the chocolate shells in the pan and press down gently to flatten them a bit.
- Top them off by pouring the remaining chocolate over the top of the peanut butter in each cup.
- Place pan back in freezer for a few minutes to let the top layer of chocolate set up.
- Once the top chocolate layer has hardened, remove the cups from the pan and place them in a sealed container and store in fridge or freezer.
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