Coupes au beurre d’arachides et au chocolat
4 portion | avec flocons de sel- Soya
- Arachides
- Blé
- Lait
- Poisson
- Sulfites
- Crustacés
- Oeuf
- Noix
- Arachides
- Blé
- Sésame
- Moutarde
- Peut contenir des traces d’allergènes
- Soya
- Triticale
- Orge
- Avoine
- Seigle
- Gluten
These homemade confections are sure to satisfy your peanut butter cravings in minutes! Smooth bittersweet chocolate sandwiches with an irresistible peanut butter filling create the ultimate post-dinner treat.
Ingrédients
1 tasse(s)
Pépites de chocolat mi-amer
(Contient : Soya Peut contenir : Lait, Poisson, Sulfites, Crustacés, Oeuf, Noix, Arachides, Blé, Sésame, Moutarde)
8 pièce(s)
Beurre d'arachides
(Contient : Arachides)
5 g
Flocons de sel de mer
(Peut contenir : Lait, Sésame, Soya, Sulfites, Moutarde, Arachides, Blé, Noix, Triticale)
¼ tasse(s)
Sucre à glacer
(Peut contenir : Arachides, Sésame, Sulfites, Moutarde, Poisson, Crustacés, Soya, Blé, Oeuf, Lait, Noix)
½ tasse(s)
Biscuits Graham, émiettés
(Contient : Blé Peut contenir : Orge, Oeuf, Lait, Avoine, Seigle, Soya, Sulfites, Gluten)
Non inclus dans la livraison
0.13 cc
Sel*
2 cc
Huile*
Matériel
Instructions
- Line 8 muffin tin cups with paper liners.
- Add chocolate and 2 tsp oil to a medium microwave-safe bowl. Microwave in 20 sec increments, stirring after each, until chocolate is melted and smooth. (NOTE: This can also be done in a medium pot on the stovetop over medium-low heat, stirring continuously.)
- Using a small spoon, dollop 1 1/2 tsp melted chocolate into the base of each paper liner. (NOTE: Be sure to evenly coat the bottom and a third of the way up each cup).
- Place muffin tin in the freezer until chocolate hardens, 5-10 min.
- Meanwhile, add peanut butter to another medium microwave-safe bowl and microwave until melted and warmed through, 20 sec.
- Add icing sugar, 4 tbsp graham cracker crumbs and 1/8 tsp salt to the bowl with peanut butter. Stir until fully combined.
- When chocolate is hardened, remove the muffin tin from the fridge. Using the back of a spoon, press 1 tbsp peanut butter mixture onto each chocolate base and smooth until flat.
- Spoon remaining melted chocolate over top of peanut butter filling until completely covered.. (TIP: You can lightly tap or shake the muffin tin to even out the chocolate on top.)
- Sprinkle flaky salt over top.
- Return the muffin tin to the freezer until chocolate has set, 10-15 min.
- When chocolate has set, run a sharp knife around the insides of the muffin tin to remove the peanut butter cups.
- Transfer peanut butter cups to a plate.
