Almond Butter “Reese’s Cups” with Sea Salt
- Author: Annie Chesson
- Prep Time: 15 mins
- Total Time: 15 mins
- Yield: 12 "Reese's Cups" 1x
- 1 12 oz bag of semi-sweet chocolate chips (I used Ghirardelli)
- 3/4 cup of creamy Almond Butter (I used Jiff)
- Sea salt or kosher salt
- Place your chocolate chips in a microwave safe bowl and heat in the microwave for 1 minute
- Take the bowl out the microwave and stir
- Heat for another 45 seconds and stir
- If the chocolate still isn’t completely melted, put in back in the microwave for another 30 seconds
- Place the almond butter into a sandwich sized ziplock bag, and cut one of the corners off so there is a small hole
- Line a mini muffin tin with 12 mini muffin liners
- Spoon a small amount of chocolate into each cup, it should fill each liner about half way full
- Once you have repeated this process with all 12 liners, pick up the muffin tin a few inches off the counter and drop it
- Repeat this a few times; it will settle the chocolate into a more even layer
- Using your sandwich bag, squeeze a little bit of almond butter into each cup of chocolate
- Each cup should now be about 3/4 of the way full
- Pick up and drop the muffin tin again to settle the chocolate and almond butter into an even layer
- Spoon a little more chocolate over the top, just enough to cover the almond butter layer
- Top each “Reese’s Cup” with a light sprinkle of sea salt (or kosher salt)
- Let the “Reese’s Cups” set and harden before eating
