Chocolate Peanut Butter-Miso Cups
- Level: Easy
- Yield: 20 to 24 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 307
- Total Fat
- 22
- Saturated Fat
- 9
- Carbohydrates
- 22
- Dietary Fiber
- 4
- Sugar
- 12
- Protein
- 7
- Cholesterol
- 1
- Sodium
- 199
- Total: 1 hr 20 min (includes chilling time)
- Active: 20 min
Ingredients
3/4 cup creamy or chunky peanut butter
1/4 cup confectioners' sugar
3 tablespoons white miso
One 10-ounce bag dark chocolate chips (or semisweet or milk chocolate chips)
Directions
Special equipment:
a 24-cup mini-muffin pan; 24 paper liners- Line a 24-cup mini-muffin pan with paper liners.
- Place the peanut butter, confectioners' sugar and miso in a small bowl and stir to combine.
- Place the chocolate chips in a microwave-safe bowl and microwave, stirring halfway through, until melted and smooth, about 90 seconds.
- Place 1 heaping teaspoon of the melted chocolate into each of the paper liners and refrigerate for at least 10 minutes.
- 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.
- 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.)
- Refrigerate until the chocolate cups set, 30 to 60 minutes.
- 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.