Ingredients
½ Cup Unsalted Butter
6 Oz. Unsweetened Chocolate
1/4 cup Indulge Granular
2 Tbsp. Heavy Cream
¼ Cup Unsweetened Peanut Butter
Directions
- Melt butter and unsweetened chocolate in a pan over medium heat, stirring continuously.
- Once melted, set aside. Combine SweetLeaf® indulge™, cream, and peanut butter in a bowl.
- Line a cup cake tin with 6 to 8 cupcake liners, add a layer of melted chocolate and set in the freezer for 5 to 10 minutes.
- Remove from the freezer and place 1-2 teaspoons of peanut butter mixture in the center of each cup.
- Then, pour the remaining chocolate on top to cover the peanut butter.
- Freeze another 25 minutes to set. Store in the fridge.
- Enjoy!
