Dark Chocolate and Pistachio Almond Butter Cups

Dark Chocolate and Pistachio Almond Butter Cups | cookiemonstercooking.com

I know, I know.  You can just buy peanut butter cups at the store.  But can you buy dark chocolate and pistachio almond butter cups???  I have never seen such a delicious treat so clearly I needed to just go ahead and make them myself.  {Although if anyone has seen something along those lines please share so I can go check them out … and have even more candy in the house.  On second thought, don’t tell me.}

So with Easter coming up I figured it would be fun to share a recipe for homemade candy.  Because as much as I kid, we all know that I prefer to make things myself anyway.  And these almond butter cups?  They only have a few ingredients … and you can pronounce every single one.  Plus, they are easy – nothing complicated here.

Dark Chocolate and Pistachio Almond Butter Cups | cookiemonstercooking.com

And one of these with a cup of tea at night can make any day better.  I have a bad habit of getting on the internet and researching medical ailments anytime I have an itch or cough or obsessively think I have new mole (it’s never new).  Which leads to me convincing myself I am dying of something or other.  Which then leads to a giant flip out over nothing … some yelling at my husband since he tells me I’m fine and I don’t believe him … you know, total awesomeness.  Hypochondriac much?

Anyway, I may done this the week I made these almond butter cups.  Hot tea + almond butter cups = a cure for all made up sicknesses.  As does a visit to the doctor who also confirms that your husband was indeed correct.  Oops.  But we won’t dwell on that fact.

Decadent dark chocolate, creamy almond butter and a little saltiness from some crunchy pistachios.  I mean, you just can’t go wrong.

Dark Chocolate and Pistachio Almond Butter Cups | cookiemonstercooking.com

And dark chocolate is totally healthy, right?  Just go ahead and nod your head in agreement.

Dark Chocolate and Pistachio Almond Butter Cups
 
Yield: 12 cups
Ingredients
  • 16 ounces dark chocolate, roughly chopped and divided
  • ½ cup creamy almond butter
  • 2 tablespoons unsalted butter, softened
  • ¼ cup confectioners’ sugar
  • 1 teaspoon vegetable oil or melted butter, if needed
  • ¼ cup shelled pistachios, chopped
Instructions
  1. Line a 12-cup standard muffin tin with paper liners and set aside.
  2. Add half of the chocolate to a microwave safe bowl. Microwave at 50 percent power for 30 second intervals until the chocolate is completely melted, stirring after each. Alternatively, use a double boiler to melt the chocolate.
  3. Using a small spoon or a cookie scoop (my preference!), evenly distribute the melted chocolate in the prepared tins. Gently drop the pan on the counter several times if needed to help flatten and smooth the chocolate out so it is in an even layer. Transfer the pan to the freezer and let firm up for 15 minutes.
  4. Meanwhile, using either a stand mixer or a hand mixer, beat together the almond butter, 2 tablespoons butter and confectioners’ sugar until nice and smooth. If your mixture isn’t completely smooth, add in the vegetable oil (or melted butter) and beat again (I needed to do this). When the chocolate is ready, remove the pan from the freezer. Drop small spoonfuls of the almond butter mixture on top of the chocolate, use a small spoon to help spread it out if needed and again drop the pan on the counter several times to help flatten/smooth it out. Transfer the pan back to the freezer and let firm up for another 15 minutes.
  5. Melt the remaining half of the chocolate using the same method described above. When ready, remove the pan from the freezer. Working 2 to 3 cups at a time, drop even portions of the chocolate on top of the almond butter layer. Quickly drop the pan on the counter several times to even out the chocolate (since it is so cold it will harden much faster this time). Immediately sprinkle the tops with some of the chopped pistachios. Repeat with the remaining cups. Freeze the pan once again for 15 minutes or until the chocolate is completely set.
Notes
I prefer to store these in the refrigerator in an airtight container. We like to eat them chilled but you can definitely let them come to room temperature before serving. Just depends on your own preference!

This is one of those recipes that I think the quality of chocolate makes a difference. The better chocolate you use, the better they will taste!

These are not super duper sweet with the dark chocolate (they are definitely sweet but you catch my drift). Use milk chocolate if you prefer instead.

Source:
Adapted from The Comfort of Cooking. Originally from Fifteen Spatulas.