Crispy Chocolate Peanut Butter Cups
No-bake, freezer-friendly and made with crispy popped amaranth! Crispy, chocolatey, peanut buttery and shockingly simple to make.
Servings: 24 peanut butter bites
Equipment
- Mini Cupcake Pan
Ingredients
- 1/2 cup amaranth
- 12 ounce bag chocolate chips
- 8 tablespoons peanut butter
Instructions
- Heat a dry skillet over medium heat for about 5 minutes; the pan needs to be already hot before you add the amaranth. Have a fitted lid nearby and a bowl!
- One tablespoon at a time, add the amaranth into the skillet, shake and then quickly cover. The amaranth will start to pop right away and cook for about 30 seconds, until most of the amaranth is popped. It's OK if some are not popped.
- Transfer the popped amaranth into a bowl and repeat a tablespoon at a time until all the amaranth is popped.
- Melt the chocolate! In a large bowl, melt the chocolate either using a double boiler or in the microwave. If you want to use the microwave, then cook for 30 seconds, remove and stir vigorously, then repeat for another 30 seconds, removing and stirring each time.
- Once all the chocolate is melted, stir in the popped amaranth.
- Line a mini cupcake pan with liners for easy removal. Add about 1 teaspoon of the amaranth mixture into each cupcake section, then bang the pan to even out the chocolate. Add a scant 1 teaspoon of peanut butter to the chocolate and bang the pan again. Repeat with the final chocolate, about 1 teaspoon, then bang the pan to evenly distribute the chocolate on top.