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Almond Butter Cups

Active Time: 30 minutes

Total Time: 1 hour

Serves: 24 cups


Almond Butter Cups


  • Using a double boiler or a heat-proof bowl over the top of a saucepan, fill bottom of pan halfway with water; bring to a boil. Cover with top of double boiler or bowl; reduce heat to simmer. Add ½ bag of chocolate, melt slowly, stirring constantly.
  • Pour into bottom of cupcake wrappers; rolling wrapper to coat halfway up sides. Place in refrigerator to harden while making filling.
  • Place almonds in food processor, pulse until paste forms. Add hazelnut spread, pulse until smooth butter forms. Remove chocolate cups from refrigerator; fill with almond butter. Smooth top of cups; set aside.
  • Using double boiler or pan, melt remaining chocolate chips; pour over tops of almond butter cups. Refrigerate until chocolate hardens.