peanut butter cups

By tinathorn

Ingredients

• 1 bag chocolate chips (I used Enjoy Life gluten free and soy free chips)
• 3/4 cup milk (I used almond milk)
• Roughly 3/4 cup peanut butter or almond butter

Details

Adapted from mywholefoodlife.com

Preparation

Step 1

Get out a couple of muffin tins and line them with paper or silicone cups. I used standard sized muffin pans, but the mini cups would work well too. Using a double boiler, melt the chips and milk in a glass bowl, stirring constantly to get the lumps out. It makes a great arm workout. :) Once the chocolate and milk have combined and are smooth, pour a little bit of chocolate in the bottom of each muffin cup. Place them in the freezer for about 20 minutes to set. When they are hard, pull them out and put a dollop on nut butter on top of each one. Fill the remaining cup with chocolate. Repeat until all the cups are filled. Place back in the freezer. I would give them a few hours to set. Actually, I store mine in the freezer as well. I think they would get too soft in the fridge. That’s it!