Bourbon Caramel Almond Butter Cups

There was no time to make Baklava for yesterday’s Greek Easter celebration, so instead we brought along these Bourbon Caramel Almond Butter Cups. Our bro-in-law isn’t Greek, doesn’t love sweets, loves whiskey, and was hosting our Greek Easter celebration, so these treats seemed like the perfect addition to the fete. Prepared amidst a weekend of yoga teacher training, they are time-pressed chef tested, and sweet-shaming bro-in-law approved. They take only 30 minutes to make, which includes the homemade caramel (which felt like a super fancy science experiment), don’t require any baking, and use only five ingredients (one of which is bourbon, so you can’t hate on those leftovers). We found these gems on one of our favorite new blogs, Minimalist Baker, who also inspired the amazing Salted Date Caramel Peanut Butter Truffles from our sibling Christmas celebration. Opa!

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Ingredients
Makes 10 cups
2 cups (~10 ounces) semisweet chocolate chips
1/3 cup Almond Butter (we used unsalted, but salted would work too)
3 tbsp powdered sugar
1/2 cup caramel (*ingredients below)
*Caramel Sauce
(makes ample leftovers for subsequent icecream sundaes)
1 cup sugar
1/4 cup water
1/2 cup half & half
1 tbsp bourbon
Pinch of salt
Cupcake liners

Steps
Prep Caramel Sauce
On medium heat, simmer sugar and water, swirling the pan (rather than stirring) for ~20 mins until it turns an amber color
Remove from heat, slowly stir in cream
Add bourbon and a pinch of salt, return to still-warm burner and stir for 1 minute
Transfer to a jar and let cool
(Store leftover caramel in the fridge. Bring to room temp or heat in a warm water bath to serve)

Prep cups
Melt chocolate over a double boiler
Arrange 10 cupcake liners on a large tray
Spoon 1 heaping tsp of melted chocolate into each liner, making sure the bottom is well coated and ~1/2 inch of the sides are coated (this forms the base of each cup)
Mix almond butter and powdered sugar until a dough-like consistency is formed
Drop 1/2 tbsp almond butter mixture into the chocolate, smoothing out any lumps with the back of a spoon
Top the almond butter with 1 tsp caramel so the almond butter is covered
Top each cup with melted chocolate to seal the cups
Freeze overnight so the cups set (an hour will do too if you’re not making these ahead of time)
Transfer to the fridge ~15 mins before serving so the caramel melts into gooey goodness
Enjoy!

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