Discover the Chocolate Renaissance

Sheer DK & Peanut Butter



                                                                                             


KOKKU Sheer Dark Peanut Butter Cups 

7 oz. peanut butter Oreos

1 tablespoon dark brown sugar, firmly packed

3 tablespoons unsalted butter, melted plus 2 tablespoons unsalted butter, softened

½ cup creamy peanut butter

1/8 teaspoon sea salt

½ cup confectioners’ sugar

1 (9-oz.) jar KOKKU Sheer Dark Chocolate Sauce

½ cup chopped peanuts

Line 12 standard muffin cups with foil liners. Place cookies and brown sugar in a food processor and process for about 1min until
cookies are finely ground. Add melted butter and process until crumbs are moist. Spoon 1 generous tablespoon into each muffin
cup and using the bottom of a ¼-cup measure lightly press crust into an even layer. Chill for 30 minutes.

Preheat oven to 350°F. Bake cookie crusts for 10 to 12 minutes or until just set. Transfer to a rack and cool completely. Meanwhile,
place the peanut butter, 2 tablespoons butter and salt in a microwaveable bowl. Heat for about 60 seconds or just until soft, but not
melted, stirring every 20 seconds. Stir in confectioners’ sugar. Using a small ice cream scoop or tablespoon divide filling evenly among
each cup. With moistened fingertips flatten the filling into a disc shape, leaving an 1/8-inch border. Chill for 30 minutes or until firm.
Microwave chocolate sauce for 20 seconds to liquefy and pour 1½ tablespoons into each cup covering the peanut butter filling completely.
Sprinkle chopped peanuts around edge of each cup. Chill for at least 4 hours or until firmly set. Store in the refrigerator in an airtight
container. Makes 12.



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