Wednesday, November 14, 2018 • Recipes
Fall just screams for sweet treats, but especially chocolate and peanut butter! Colleen is infamous for creating quick and easy desserts that are deliciously perfect for serving at parties, especially when you’re in a last-minute pinch. These chocolate peanut butter cups are no different! Enjoy!
1⁄2 C. Smooth Peanut Butter
1⁄4 C. Powder Sugar
A bag of Ghirardelli Dark Melting Chocolate
Box of Nutter Butter Cookies
Pinch of rock salt (optional)
Line a mini cupcake tray with cupcake liners.
Crush the Nutter Butter cookies in a large Ziploc bag until well crumbled.
In a large bowl, mix the peanut butter and powdered sugar together until creamy, then put into a piping bag with a large tip.
In a medium bowl, melt the Ghirardelli chocolate for 30 seconds at a time in the microwave until smooth.
Line the bottom of the cupcake liners with a small layer of melted chocolate. Then, put in the freezer to harden.
Once hard, add a cookie crumb layer, then a layer of the peanut butter mixture, another layer of cookie crumbles, and top with a layer of melted chocolate. Sprinkle some cookie crumbles on top for garnish, or, wait about 15 minutes and sprinkle with the rock salt. Allow to harden on the countertop for 30-45 minutes, then serve.
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