Drop 1/2 tablespoon of Maranatha Maple Almond Butter at a time on top of each frozen /
hardened chocolate cup.
Not exact matches
Once all
cups are covered with
chocolate, place back in the freezer and let
harden completely, about 1 hour.
The only thing I subbed was a little bit of canola oil for the shortening, and instead of letting the
chocolate cups harden all the way first I pushed the peanut butter balls into them so they were more level with the top of the
cups.
I put these
cups on a tray and placed them in the fridge for about 15 - 20 minutes to let the
chocolate harden to make the next step easier.
Refrigerate the painted
cups until the
chocolate is fully
hardened, at least 20 minutes.
Once all
cups are filled, place tray in freezer for 5 minutes so
chocolate can
harden.
After your
chocolate has
hardened in the freezer, put a dollop of nut butter filling into the center of the
cups and freeze again for about 30 minutes.