OffBeat Butter Cups - March Madness

OffBeat Butter Cup submitted by Natalie B.

Makes 9 servings
210 calories / 16F / 14C / 4P / per serving

Chocolate Layer:
1/3 cup OffBeat Buckeye Brownie Peanut Butter
2 ½ Tbs. melted coconut oil
1 tsp. vanilla extract
3 Tbs. unsweetened cocoa powder
2 Tbs. maple syrup

Peanut Butter Layer:
1/3 cup OffBeat Sweet Classic Peanut Butter
2 Tbs. melted coconut oil
1 tsp. vanilla extract
2 Tbs. maple syrup
Flaky sea salt

1. Line a muffin tin, regular-sized or mini, with muffin liners and spray with cooking spray.

2. In a medium bowl, stir all ingredients for the Chocolate Layer together until smooth.

3. In another bowl, stir all the ingredients for Peanut Butter Layer together until smooth.

4. Spoon a heaping spoonful (if using regular muffin tins) or a small spoonful (if using mini muffin tins) of the Chocolate Layer into each muffin cup. Repeat until all cups are filled! Tap muffin tin on counter a few times to even out the Chocolate Layer.

5. Layer the same amount of the peanut butter mixture over the chocolate mixture. Top with a pinch of flaky sea salt.

6. Place the muffin tin in the freezer to set for at least 30 minutes. Place in a container or zip top bag and store in the fridge or freezer. Enjoy!