Chocolate Miso Nutbutter Cups beauty, as seen on Food Network Kitchen Live.
Recipe courtesy of Catherine McCord

Chocolate Peanut Butter-Miso Cups

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  • Level: Easy
  • Total: 1 hr 20 min (includes chilling time)
  • Active: 20 min
  • Yield: 20 to 24 cups



Special equipment:
a 24-cup mini-muffin pan; 24 paper liners
  1. Line a 24-cup mini-muffin pan with paper liners.
  2. Place the peanut butter, confectioners' sugar and miso in a small bowl and stir to combine.
  3. Place the chocolate chips in a microwave-safe bowl and microwave, stirring halfway through, until melted and smooth, about 90 seconds.
  4. Place 1 heaping teaspoon of the melted chocolate into each of the paper liners and refrigerate for at least 10 minutes.
  5. While the chocolate cups cool, roll 1 teaspoon of the peanut butter-miso mixture into a ball and then flatten into a disc. Repeat to make a total of 20 to 24 discs.
  6. When the chocolate cups have cooled, top each with 1 peanut butter disc then cover with the remaining melted chocolate. (Remelt the chocolate, if necessary.)
  7. Refrigerate until the chocolate cups set, 30 to 60 minutes.
  8. Peel off the paper liners and serve, or store in an airtight container at room temperature for up to 4 days or refrigerate for up to 3 weeks.