Nut’n But Nutbutter Cups {Blind Spot Nutbutter Recipe}

Nut’n But Nutbutter Cups {Blind Spot Nutbutter Recipe}

If there is ever a time to make candy, it is October…

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…because at the end of the month, children will come to your door and BEG for candy.  And by societal standards, you have to give them something.

I suggest you give them candy with peanut butter, but that’s just my humble opinion.

Ingredients

Chocolate Layer

  • 2 tbs. coconut oil (melted)
  • 4 tbs. nut butter
  • 4 tbs. cocoa powder
  • 1 tsp. sugar
  • 1/4 tsp. vanilla extract

Peanut Butter Layer

  • 2 tbs. coconut oil (melted)
  • 4 tbs. nut butter

Optional

  • mini Reese’s Pieces

Directions

  • Line a 6-count muffin tin with cupcake liners
  • Combine all ingredients for the chocolate layer.  Pour chocolate into the bottom of each cupcake liner.  There should be chocolate mixture remaining.
  • Combine all ingredients for peanut butter layer.  Evenly distribute peanut butter mixture between the six cupcake liners.
  • If using Reese’s Pieces, add them now.
  • Evenly distribute remaining chocolate mixture between the six cupcake liners.
  • Freeze for one hour.
  • Keep frozen until you are ready to eat them.

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3 thoughts on “Nut’n But Nutbutter Cups {Blind Spot Nutbutter Recipe}

  1. I need to get some more Blind Spot Nut Butters; there’s always so much nut butter to get and eat… And to make delicious candy with; I love their nut butter with marshmallows.

    These are such pretty swirly cups!

    Liked by 1 person

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