@eatingbirdfood: Y’all know my love for PB + chocolate runs deep so of course this epic combo makes an appearance in my cookbook (more than once). 😅 I’m telling you though… these crispy pb cups are a must-make! 👩🏻‍🍳😘 Recipe is on page 233 of MOSTLY VEGGIES, but sharing here as well! Chocolate Layer 3⁄4 cup chocolate chips (dairy-free if needed) 2 teaspoons coconut oil Peanut Butter Layer 1⁄2 cup natural peanut butter 1 tablespoon honey or pure maple syrup 1 tablespoon coconut oil Pinch fine sea salt (if peanut butter isn’t salted) 1⁄2 cup crispy rice cereal 1️⃣ Line a 12-cup muffin tin with silicone liners. 2️⃣ In a small bowl, melt the chocolate chips and coconut oil in the microwave in 30-second increments until the chocolate is melted and smooth, 1 to 2 minutes total. Stir to combine. 3️⃣ Divide the melted chocolate evenly into the lined muffin cups, using a spoon to completely cover the bottom and about 1/3 inch up the sides. Place the muffin tin in the freezer for 5 to 10 minutes for the chocolate to set. 4️⃣ In another bowl, melt the peanut butter, honey or maple syrup, coconut oil, and salt (if using) in the microwave until the mixture is slightly melted and pourable, 15 to 20 seconds. Add the crispy rice cereal and mix to combine. 5️⃣ Remove the muffin tin from the freezer and spoon about 11⁄2 teaspoons of the peanut butter mixture into each cup. Place back in the freezer to set for about 30 minutes. 6️⃣ Once the cups have set in the freezer, they’re ready to enjoy. #peanutbuttercupsrecipe #chocolatepeanutbutter #mostlyveggies #cookbookrecipe #cookbookauthor #Recipe

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Sunday 23 April 2023 01:48:28 GMT