Cake Batter White Chocolate PB Cups
- Sep 02, 2020
Made with a luscious white chocolate shell filled with creamy peanut butter and sprinkles on top!
- 1 4oz Lily's White Chocolate Baking Bar
- 1 tsp vanilla extract
- 1/2 tsp butter extract
- 1/4 tsp almond extract
- 1/3 cup thick peanut butter (can also sub any nut butter)
- Sprinkles on top
Melt the white chocolate baking bar until smooth (slowly over low heat, and add some coconut oil if needed).
Remove the white chocolate from heat. Stir in the vanilla, butter, and almond extract. Place mini muffin liners into a mini muffin pan and spoon melted chocolate into the bottom of each liner (just enough to cover the bottom).
Place about a tsp of peanut butter into the center of each muffin liner. Spoon additional melted chocolate over top until level and sprinkle with sprinkles. Place the muffin tin in the fridge to set (at least 2 hours) and enjoy!!
Recipe from the.fit.peach.