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Chocolate Peanut Butter Frogs
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Ingredients:
Chocolate Almond Bark (4 pieces from a 20oz package)
1 1/2 Tbsp Coconut Oil
1/4 Cup + 2 Tbsp Peanut Butter
1/3 Cup Honey
1/2 Tsp Sea Salt
Directions:
Place the chocolate in a microwave safe bowl and heat in 30 second intervals until completely melted and smooth. Add about ½ Tbsp to each mold and use a small paintbrush or your finger to paint the chocolate in a thin layer all over each mold. Refrigerate for about 5 minutes to allow the chocolate to harden.
If you can see through the chocolate or see any spots you missed, add additional chocolate, and refrigerate again. You shouldn’t be able to see through the chocolate.
Add the coconut oil, peanut butter, honey, and salt to a microwave safe bowl and heat in 30 second intervals until completely melted and smooth. Fill each mold with the mixture until almost full. Refrigerate for 5-10 minutes to allow the mixture to firm up.
***You might not use all the filling. Simply discard or save for a second batch.***
Re-heat and melt the chocolate. Add chocolate to the top of each mold and use a small paintbrush or your finger to evenly spread over the top to seal in the filling. Refrigerate for about 5 minutes to allow the chocolate to harden.
Carefully remove the chocolate frogs from the mold to serve and enjoy!
Store any leftovers in an airtight container on the counter.
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Chocolate Almond Bark (4 pieces from a 20oz package)
1 1/2 Tbsp Coconut Oil
1/4 Cup + 2 Tbsp Peanut Butter
1/3 Cup Honey
1/2 Tsp Sea Salt
Directions:
Place the chocolate in a microwave safe bowl and heat in 30 second intervals until completely melted and smooth. Add about ½ Tbsp to each mold and use a small paintbrush or your finger to paint the chocolate in a thin layer all over each mold. Refrigerate for about 5 minutes to allow the chocolate to harden.
If you can see through the chocolate or see any spots you missed, add additional chocolate, and refrigerate again. You shouldn’t be able to see through the chocolate.
Add the coconut oil, peanut butter, honey, and salt to a microwave safe bowl and heat in 30 second intervals until completely melted and smooth. Fill each mold with the mixture until almost full. Refrigerate for 5-10 minutes to allow the mixture to firm up.
***You might not use all the filling. Simply discard or save for a second batch.***
Re-heat and melt the chocolate. Add chocolate to the top of each mold and use a small paintbrush or your finger to evenly spread over the top to seal in the filling. Refrigerate for about 5 minutes to allow the chocolate to harden.
Carefully remove the chocolate frogs from the mold to serve and enjoy!
Store any leftovers in an airtight container on the counter.
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