Recipe adapted from these chocolate peppermint cups.
*Peanut butter notes: I’ve used a range of natural peanut butters here, and they all work well (or you can make your own). If your peanut butter is salt-free, I would stir a little pinch of salt into the filling. Crunchy peanut butter works if you want some crunch. You can also use almond butter instead of peanut butter.
**Chocolate notes: I used Ghiradelli bittersweet chocolate chips (60% cacao content) and thought they were perfect. Use chocolate chips that you enjoy on their own—I prefer darker chocolate, but milk chocolate will work, too.
Make it dairy free: Choose dairy-free chocolate chips. Check out Enjoy Life and Pascha brands.
Make it vegan:Â Choose dairy-free chocolate chips (see above) and maple syrup instead of honey.
Make it soy free:Â Make sure your chocolate is free of soy derivatives like soy lecithin (see above).
Make it nut free: Use sunflower seed butter instead of peanut butter.
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