Food recipes
Peanut Butter Bears
Peanut Butter Bears Ingredients: spartan, real semi-sweet chocolate baking chips, shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated) peanut butter, smooth style, without salt Directions...
Peanut Butter Bears
Ingredients:
spartan, real semi-sweet chocolate baking chips,
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
peanut butter, smooth style, without salt
Directions:
Note: I used a miniature bear mold that had 12 spacesI was able to make 10.
If you dont have this you can use silicon cups or mini cupcake tins that youve lined with two paper liners each.
Pour the dark chocolate and coconut oil into a microwave safe bowl.
Microwave in 30 second intervals, stirring after each interval, and continuing until the chocolate has melted.
Spray your mold with non-stick spray (I used PAM).
Fill 13 of each mold with dark chocolate.
Shake the pan so the chocolate sets into all the grooves.
Freeze for 5 minutes.
Next, spread 1 teaspoon of all natural peanut butter on top of first layer of chocolate.
Shake the pan so the peanut butter spreads evenly.
Freeze for 10 minutes.
Pour in the remaining chocolate to cover the peanut butter.
Give the mold a shake so the chocolate sets.
Freeze for 20 minutes.
Enjoy!
Ingredients:
spartan, real semi-sweet chocolate baking chips,
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
peanut butter, smooth style, without salt
Directions:
Note: I used a miniature bear mold that had 12 spacesI was able to make 10.
If you dont have this you can use silicon cups or mini cupcake tins that youve lined with two paper liners each.
Pour the dark chocolate and coconut oil into a microwave safe bowl.
Microwave in 30 second intervals, stirring after each interval, and continuing until the chocolate has melted.
Spray your mold with non-stick spray (I used PAM).
Fill 13 of each mold with dark chocolate.
Shake the pan so the chocolate sets into all the grooves.
Freeze for 5 minutes.
Next, spread 1 teaspoon of all natural peanut butter on top of first layer of chocolate.
Shake the pan so the peanut butter spreads evenly.
Freeze for 10 minutes.
Pour in the remaining chocolate to cover the peanut butter.
Give the mold a shake so the chocolate sets.
Freeze for 20 minutes.
Enjoy!