Nut Butter Cups Or Cincinnati Buckeyes

• 12 ounces dark chocolate
• 1 cup nut butter (I like almond or cashew)
• 1/3 cup powdered sugar
• 2 tablespoons maple syrup
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon salt
• mini cupcake liners
• Waxed paper and/or foil candy wrappers

1. Melt chocolate down in double boiler (I used a bowl over a pot of barely simmering water) over low heat (stirring periodically) until smooth. I did not bother tempering the chocolate.
2. In bowl mix together nut butter, powdered sugar, maple syrup, vanilla, and salt (if using) until it's combined and the consistency of play dough and chill. Using the paintbrush, paint the bottom and sides of the liners with a thick coating of the chocolate. Put these into the refrigerator and chill until hardened. When chilled, roll the nut butter mixture into approx. 3/4 inch balls that will fit inside the chilling chocolate cups. Remove the chocolate cups from the fridge and press the nut butter balls into the chocolate cups. Brush/fill the cups the rest of the way with the melted chocolate mixture. Chill until hardened.
3. I wrapped mine in squares of waxed paper (the way that salt water taffy is wrapped).

chocolate, nut butter, powdered sugar, maple syrup, vanilla, salt, cupcake liners, paper

Taken from food52.com/recipes/7093-nut-butter-cups-or-cincinnati-buckeyes (may not work)