/ Wednesday, May 18, 2011 / 9 Comments / ,

Chocolate Almond Butter Cups

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
A teaspoon


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

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  1. Looks delicious yummy and what a choc rush!

  2. These look so decadent, and sound easy enough to make too :)

  3. this looks SOOOO good! i've been meaning to make almond butter cups after i saw it on a blog awhile back too! oh my goodnesss~~!!!

  4. That looks fantastic and yummy!

  5. These look amazing! I can't wait to try them out.

  6. Oh dear! I am feeling very swoony. Chocolate and I are always, always in love and I think now I to fix this chocolate rush that came over me.




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