Wasabi Peanut Butter Cups

The Art Institute of Charlotte Freshman chef Tamera Johnson

Dip & Devour Peanut Butter Melts
Wild About Wasabi®

5 minutes

18 minutes

SERVINGS: 12 cups
3 cups Dip & Devour Peanut Butter Melts
2 tbsp. Wild About Wasabi®
4 chocolate almond bark squares

In a small saucepan melt the chocolate almond bark at medium-low heat. While chocolate is melting, chop up the Wild About Wasabi® mixture and line the mini cupcake pan with cupcake holders. Pour half of the chocolate mixture into a bowl, mixing in the wasabi mixture. Mixing it together, add one teaspoon to the bottom of the cupcake holder. Set in freezer for 5 minutes to let the chocolate set. Melt the Dip & Devour Peanut Butter Melts in a microwave safe bowl, in 30 second intervals until completely melted. Take the chocolate out of the freezer and add one teaspoon of the peanut butter melts on top of the chocolate, setting in the freezer for another 5 minutes. Take the rest of the chocolate and add it to the top of the 12 cups. Set them in the freezer for 5 more minutes, until the chocolate on top has set.

Tags: Art Institute, Dip & Devour Peanut Butter Melts, fall recipe, recipe, Wild About Wasabi®

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