Wednesday, May 18, 2011

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


  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. Wow - these look amazing!!

  5. That looks fantastic and yummy!

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

  7. 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.