Peanut Butter CannaCups – Cannadish

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Components

  • 1 cup creamy peanut butter, softened
  • 1/Four cup Canna-coconut oil
  • 1/Four tsp salt
  • 24 ouncesmilk chocolate
  • 2 tbs Canna-coconut oil for chocolate

Directions

  • 1. Line tin mini-muffin pan with paper liners.
  • 2. In a small bowl collectively the peanut butter, Canna-coconut oil and salt collectively till clean. Refrigerate for 15 minutes.
  • 3. Utilizing a double boiler, soften chocolate and canna-coconut oil and blend properly. Flip off warmth. Drop 1 or 2 tablespoons of melted chocolate into the underside of every lining. Refrigerate for 30 minutes.
  • 4. Utilizing a melon ball scooper, scoop out a ball of peanut butter, roll in ball. Gently flatten with fingers and place on high of every layer of chocolate. Refrigerate 30 minutes.
  • 5. Scoop a second 1 or 2 tablespoons of melted chocolate on high of the peanut butter of every liner. Place within the fridge one other 30 minutes.
  • Serve chilly or room temperature.

COOKING NOTE: If you happen to don’t have a double boiler, merely use a pot with a glass or metallic bowl that sits over high the lip of the pot (with out touching the water within the pot).



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