You can use any type of peanut butter you like. But I'm quite fond of Kroger's honey roasted peanut butter spread. It's has more flavor than the name brand spreads I've tried. But you could always add a tablespoon of honey to the brand of your choice. If your family has a peanut allergy, almond butter or cookie butter make nice alternatives.
I hope you had a fun Memorial day! We had a gorgeous 75 degree day for my daughter's Memorial Day parade. She made us proud, as she drummed the tune "The Army Goes Rolling Along" in the middle school drumline. The parade in itself was an accomplishment, but marching with a 30 pound snare drum was even more impressive!
Hope you had a nice and relaxing Memorial day weekend with family and friends! Here's my recipe for these Roasted Peanut Butter Cups:
Ingredients: one 12 ounce bag milk chocolate chips; 2 tablespoons coconut oil; one jar honey roasted peanut butter spread (or spread of your choice)
Directions: Line a muffin tin with 9 cupcake liners. Place milk chocolate chips and coconut oil in a medium size microwave safe bowl. Microwave for 30 seconds. Stir. Repeat until chips are fully melted. Use an ice cream scoop to fill each liner with a scoop of chocolate. Place the muffin tray in the freezer for 10 minutes. Remove from freezer, and then place a heaping tablespoon of peanut butter over the chocolate. Use a knife to smooth. Return to the freezer for 5 minutes. Remove from freezer and top the peanut butter with remaining melted chocolate. Return to freezer for 1 hour. To serve, allow peanut butter cups to unthaw on countertop for 15 minutes, or until soft. Makes approximately 9.