If you loved Reeses Peanut Butter Cups as a kid, then you will love these. For us, making them at home makes them even better! You can use a high quality dark chocolate and it also means you can change the flavour by switching through your favourite Fix and Fogg flavours - I'm still obsessed with their Almond Butter with cashew and maple! Homemade snacks don't have to be arduous - these are simple enough to make with kids, and you can even freeze these if you want to make them in bulk!
With three layers of goodness, you'll be whipping these up for your next party platters, popping in your lunchbox or taking to your next work morning tea.
Base Layer - Cookie Dough
1 tsp vanilla extract
1/3 cup maple syrup
2/3 cup Almond Flour
Mix nut butter, vanilla, maple syrup and salt together in a bowl. If your nut butter is thick and can't easily be mixed, heat on low using the double boiler method on the stove. Once it can be easily stirred, mix in the almond flour until combined. The dough should be a consistency that it holds itself together when pressed together.
Place an even layer on top of the cookie dough base layer in your silicone muffin cups.
Top layer - Chocolate
1/2 cup chocolate chips
1/2 tbsp coconut oil
1/4 tsp salt
Mix chocolate and coconut oil together in a bowl. Heat on a low heat using the double boiler method on the stove mixing continuously until almost completely melted. Then remove from heat, add salt and continue to stir. Once all melted, add an even layer of chocolate on top of the peanut butter caramel in the silicone muffin cups.
While the chocolate is still hot you can add any additional toppings you would like. I like to add a pretzel, some flaky salt or even some broken biscuit and mini marshmallows if you want a s'mores vibe.
Pop them in the fridge to set for at least 2 hours. Then remove from silicone muffin cups, add to an airtight container and store in the fridge, or you can freeze if you want to save some for another week.