December blog posts are part of the 13 Days of Creepmas.
I don’t have a major sweet tooth thanks to working at a small bakery in college, but I always have a bit of chocolate in my kitchen for a little something sweet as needed. The one chocolate item I almost always have on hand? Trader Joe’s dark chocolate peanut butter cups.
They are perfect: the peanut butter is so creamy, and the chocolate ratio is spot on. Then I was introduced to the idea of almond butter cups, and I thought, “You know, I bet I could make those…AND make them spooky!”
So I did.
This is such an easy “recipe”, I’m not even sure we should call it that. And why share it at Christmas? I’ve mentioned a few of my favorite holiday traditions throughout this year’s Spooky Christmas posts, but my very favorite growing up was baking cookies and making candies with my mom to enjoy and share with our neighbors and friends.
And I think some coffin-shaped almond butter cups are the perfect spooky addition to any holiday cookie tray!
What You’ll Need:
- 7 oz. Hershey bars (milk or dark – I bought both and used milk chocolate for the first batch)
- Almond butter
- Silicone coffin mold (mine is from Michaels, this one is similar)
- Mixing bowl that sits on top of your saucepan
How to Make Almond Butter Coffins:
Sure, we could throw our chocolate in a bowl and melt it in the microwave…but that’s a surefire way to overheat and ruin it. I prefer to use the double boiler method. This video tutorial from the Food Network is a great crash course.
Too lazy to click the link? Here’s the short version:
- Put about one inch of water into your saucepan and bring to a boil, then turn down the heat to a simmer.
- Break your chocolate into smaller pieces for faster melting and place in a bowl that sits on top of your saucepan without touching the water.
- Once your water is heated, place the bowl with the chocolate on top of the saucepan and use a spatula to stir the chocolate as it melts.
Once your chocolate is melted, use a spoon to coat the bottom and sides of each coffin in your mold. This will create the outer shell of the candy. Once coated, place in the fridge or freezer for 20 minutes to harden.
After the first layer of chocolate has hardened, use a second spoon to place approximately 1 teaspoon of almond butter into each coffin mold. Then over the almond butter with the remaining chocolate. (You can reheat it using the same double boiler method if needed.)
Place mold back in the fridge and let the candy sit overnight to set.
Once the candy is set, you should be able to pop them out of the silicone mold and gently break away any excess chocolate.
Then arrange on a plate and serve!
What’s your favorite holiday sweet?
Last year I shared my family favorite gingerbread recipe…and Halloweenified my cookies! I’d love to hear what you and your family bake for the holidays – share it in the comments!