



50 grams of Manbake Cookie Butter

100 grams of dark chocolate (we used 80%, anything lower is for babies)





Some type of double boiler (what?)

We used something like this . You fill a pot with water, bring it to a boil, put the double boiler on top, add in the chocolate and let it slowly melt.

These types of boilers make it easier to pour the chocolate out.





Silicone muffin molds

digital scale that has a For the macro specifics: athat has a 0.1g capacity





This recipe requires a bit of dedication and patience, so make sure you take a bit of time for it.

First, melt the chocolate completely. No lumps!

Put a silicone mold on the scale and pour 5 grams worth of chocolate in. Repeat with all of the molds and place them in the fridge for about 10 minutes. Meanwhile, keep the rest of the chocolate warm.





Next, with the help of the scale again, scoop 5 grams of Manbake Cookie Butter in each mold. Tap with the bottom of the mold a bit on a flat surface so the cookie butter flattens a bit. Again, place in the fridge for about 10 minutes.





Last step, using the scale again, pour another 5 grams of chocolate on top of the cookie butter, make sure it's covered completely.

Place them in the fridge and let them cool for at least 1 hour, but preferably longer (if you can)













Please note: We used Please note: We used Manbake Cookie Butter in this recipe, and yes, we are aware that it's pricier than most peanut butters and probably not available everywhere. If that applies to you, use your imagination and opt for regular peanut butter, perhaps even with a little protein mixed in and share your creation in the comments below or on our FaceBook page