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“That makes all the difference in the world.”
Nervous about your baking skills?
Just verify you follow the recipe to a “T,” advises Kumai.
Never melt chocolate over direct heat, unless the recipe calls for that method.
And most importantly, remember to have FUN when making chocolate treats!
“It’s calming, soothing and relaxing if you make it that way,” she says.
We’re sure your honey will find a delicious way to say thank you!
Set aside to cool slightly and then scrape it into a large bowl.
Place the filled liners on a plate and refrigerate for at least 20 minutes or up to several hours.
While the shells chill, make the peanut butter filling.
Melt the butter in a medium saucepan over medium heat.
Stir in the peanut butter using a wooden spoon and then add the confectioners sugar and rice cereal.
Mix until well combined and gooey looking (it should look like slightly melted chunky peanut butter).
Remove the chocolate cups from the refrigerator.
If the remaining chocolate in the bowl has hardened, re-melt it in the microwave in 5-second bursts.
Melt chopped dark chocolate, stirring slowly.
Use a baking spatula to scrape melted chocolate into a large zipping plastic bag.
Lightly sprinkle or dust desired toppings on each lollipop.
Set baking sheets in refrigerator until completely cooled.
Preheat the oven to 350 degrees F.
Spread the oats, almonds/nuts onto a sheet pan.
Place in the oven and toast lightly for 10 minutes, stirring occasionally.
Add in coconut and sesame seeds and toast it for another 2 minutes.
Cook until everything is combined.
Add the dried fruit and cocoa nibs, mix it all in to coat evenly.
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