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Photo, Erik Putz.
These easy homemade treats make a sweet gift for the chocolate-peanut butter lover in your life. You can also replace the peanut butter with tahini, if you like.
1/2 cup smooth peanut butter
1/2 cup icing sugar
1 egg yolk
28 to 30 mini gold foil liners
400 g finely chopped dark or milk chocolate
POSITION rack in centre of oven, then preheat to 350F. Line a large baking sheet with parchment paper.
STIR peanut butter with sugar and egg yolk in a large bowl until smooth.
SCOOP 1 tsp portions and roll each into a ball. Arrange, 1 in. apart, on prepared sheet. Bake until tops are just cracked, 9 to 10 min. Let cookies rest on baking sheet for 5 min, then transfer to a rack to cool completely.
ARRANGE mini gold foil liners on a large baking sheet. Temper chocolate.
SCOOP 1 tsp melted chocolate into each liner. Press 1 cookie, flat side down, into each cup, pushing some of the chocolate up the side. Scoop another 1 tsp melted chocolate to cover cookie. Let stand until chocolate is firm, about 30 min.
STORE in a covered container up to 2 weeks, or freeze up to 1 month.