BUTTERFINGER CANDY POP CHOCOLATE CUPS

 

INGREDIENTS:

• 6 paper muffin cups
• 2 cups vegan chocolate chips or pieces
• 1⁄2 cup peanut butter
• 1⁄4 cup of powdered sugar: sifted
• 1⁄2 teaspoon sea salt
• 1 Tablespoon melted coconut oil
• 1 cup Butterfingers Candy Pop popcorn

DIRECTIONS

1. Line your standard muffin tin with six paper cupcake liners.
2. Combine the chocolate and coconut oil in a microwave-safe bowl.
3. Microwave for 30-second intervals, stirring between each one until the
   chocolate has melted.
4. Pour one tablespoon of the melted chocolate into 6 of the paper cups.
5. Place the muffin pan in the freezer to harden for 15 minutes or in the refrigerator
   for 30 minutes.
6. In a medium bowl, combine the peanut butter and powdered sugar and
   mix.
7. Take the muffin tin out of the freezer.
8. Add one tablespoon of the gooey peanut butter mixture to the hardened chocolate. Gently tap the bottom of the muffin tin on the counter to make the peanut butter form an even, flat layer- Reheat the chocolate if needed.
9. Using the rest of the melted chocolate, dollop an additional tablespoon on top of the peanut butter.
10. Divide Butterfingers Candy Pop evenly and sprinkle on top of the
    chocolate layer.
11. Using a spoon, drizzle the rest of the chocolate over the popcorn and sprinkle it with sea salt. 
12. Pop muffin tins back in the freezer for 15 minutes to harden.
13. Remove cups from the liners and enjoy!