Chocolate Almond Butter Cups
1 Packet (250g) Bittersweet Chocolate Chips
A Pinch Of Sea Salt
1 tsp Vanilla Extract
1 Cup Chocolate Almond Butter (or Creamy Peanut Butter)
1-Cup Brown Rice Crisp (or Rice Krispies)
24 Mini Cupcake Liners
A small pastry brush
Melt the chocolate chips in a microwave on high for about 1 to 1 ½ minutes. Remove, mix in the sea salt and vanilla extract, and stir until smooth.
Brush the cupcake liners with the melted chocolate, and make sure the bottoms and sides have a thick coating. Chill the chocolate-coated liners in the refrigerator for about 30 minutes.
Melt the chocolate almond butter in the microwave on high for about 1 to 1 ½ minutes. Remove, and stir in the rise crisp until well combine.
Fill the chilled chocolate shells with rice crisp mixture, smooth it with the back of a teaspoon. Then spread the top with the remaining melted chocolate. Refrigerate the chocolate almond butter cups for another hour before serving.
Makes 24 Chocolate Almond Butter Cups