- 1/3 cup almond meal or graham cracker crumbs
- 1/3 cup powdered sugar
- 3/4 cup Barney Butter Chocolate Almond Butter Blend
- 1 tablespoon honey
- 1/2 teaspoon pure vanilla extract
- 1/4 teaspoon sea salt
- 1/2 pound (8 ounces) coarsely chopped milk or dark chocolate
- In the bowl of a stand mixer fitted with the paddle attachment, combine graham cracker crumbs or almond meal, powdered sugar, peanut butter, honey, vanilla, and sea salt. Mix on medium speed until filling is well combined, breaks into large chunks, and resembles cookie dough.
- Divide filling into 24 (2-teaspoon) balls or larger as needed to fit your chocolate candy molds, then form into round, flat discs. Set aside.
- Using a small pastry brush, paint the chocolate inside each well of the muffin pan or the candy molds. Do your best to make your coating as even as possible, aiming for about 1/16-inch thick. Place the chocolate in the fridge until it’s just set.
- Place fillings in the mini muffin wells or candy molds but don’t push too hard or you’ll crack the coating. Spoon more chocolate over each filling until completely covered. Scrape across the top of the pan with a pastry knife or a flat spatula to remove excess chocolate and even out candy tops.
- Place the molds in the freezer for 15 to 20 minutes to set up. To remove candies, place a towel or a silicone baking mat on a counter and hit one edge of the muffin pan against the counter. Let come to room temperature before serving.