Peanut Butter Cup Alternative
You will need a muffin tin with shallow cups.
1 cup SoyNut Butter/Sunflower Butter
1/4 tsp. Salt
1/2 c. powdered sugar
One 12 oz. package milk-chocolate chips (I use VNF or Guittard)
1.) In a small bowl, mix the soy butter, salt, and powdered sugar until firm.
2.) Slowly melt the chocolate chips in a double boiler over hot, not boiling, water. You may also melt them in a microwave oven on high for 2 minutes, stirring halfway through the heating time.
3.) Grease the muffin-tin cups and spoon some chocolate into each cup, filling halfway.
4.) With a spoon, draw the chocolate up the edges of each cup until all sides are coated. Cool in the fridge until firm.
5.) Spread about a teaspoon of soybutter mixture onto the chocolate in each cup, leaving room for the final chocolate layer.
6.) Pour some chocolate onto the top of each candy and spread it to the edges.
7.) Let it sit at room temperature or covered in the fridge. Turn out of the pan when firm.
It works best when you make these inside paper baking cups. Cut each baking cup in half horizontally to make it more shallow and "paint" your first layer of chocolate onto the inside of each cup with a spoon. Put the cups into a muffin tin so they hold their shape and then put the whole tin in the fridge to set. Add your soybutter and top layer of chocolate according to the recipe.