22
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.
Calories 113, Protein 2g, Carbohydrates 10g, Fat 8g, Fibre 1g, Sodium 20mg.
Chatelaine celebrates, inspires, informs and empowers. We know that Canadian women contain multitudes, and we cover all of the issues—big and small—that matter to them, from climate change to caregiving, Canadian fashion and what to cook now.