Try this Chocolate Cookie Butter Cups recipe
- Carbohydrate 229.53210003816 g
- Cholesterol 321.305000310935 mg
- Fat 218.94745011734 g
- Fiber 11.4240003204346 g
- Protein 26.6687500012293 g
- Saturated Fat 144.026920074296 g
- Serving Size 1 1 recipe (507g)
- Sodium 919.500000833398 mg
- Sugar 218.108099717725 g
- Trans Fat 16.7477700082108 g
- Calories 2963 calories
Step-by-step
- Combine chocolate chips and coconut oil in a microwave-safe dish and heat in the microwave in increments of 30 seconds at 50% power, stirring in between until the chocolate is smooth.
- Arrange miniature candy cups on a baking sheet and add enough chocolate to each cup to cover the bottom, reserving the remaining chocolate for later.
- Place the baking sheet in the freezer to harden.
- Meanwhile, in a saucepan, combine butter and cookie butter over medium heat, stirring until smooth and creamy.
- Remove from heat and stir in powdered sugar and graham cracker crumbs.
- Let cool until you can handle the cookie butter mixture with your hands.
- Form 30 small balls of cookie butter filling with your hands.
- Place the balls into the cups and cover with the remaining chocolate.
- Place back in the freezer until firm (30 minutes).
- Store in the refrigerator.
- Enjoy!
Using standard microwave equipment requires precise power management to prevent scorching milk chocolate solids. Operating at fifty percent power limits the localized heat that destroys crystal structures in cocoa butter. Coconut oil added to the chips supplies additional medium-chain triglycerides, lowering the overall melting point and increasing fluidity for a cleaner shell. Cookie butter brings emulsified fats and toasted cereal notes from ground speculoos biscuits. Combining butter, powdered sugar, and graham cracker crumbs creates a structural matrix where starch granules absorb free moisture, yielding a dense filling that holds its shape at room temperature. The powdered sugar contains cornstarch, which acts as an anti-caking agent and sets the interior firm without refrigeration. Freezing the assembled cups for thirty minutes accelerates crystallization of the cocoa butter fats, yielding a glossy exterior finish and an immediate snap. Storing the finished confections in the refrigerator maintains fat stability, preventing bloom during warm ambient conditions. Dietary adjustments require careful label reading of the commercial cookie butter, as traditional versions contain gluten, though certified gluten-free alternatives substitute readily without altering the structural fat ratios.
