Bourbon Caramel Almond Butter Cups

My sister and I both played sports heavily as children. We played all the sports: softball, basketball, track, soccer and volleyball. Our father coached at least 30 percent of these sports. I suppose we wanted to keep it within the family. Still not sure if this was a good or bad idea. I’ll come back to you about that.

As a youngster, when I was learning the ropes of basketball, I used to go on weekends to watch my sister’s games in the rec league and see the older children play. My dad would be the coach, and I would sit next to my mother, who was filming the game feverishly and badly. She missed whole segments when she got worked up about plays, put down the cameras, and started yelling. My mom is only 5’2″ and weighs about a buck 10. She is tiny and serious. It’s funny, adorable, and terrifying at the same. I know because I was there.

In between quarters, I would swindle some money out of my mother and go to the concession stand. This was one of the reasons I enjoyed sports when I was young. Snow cones for playing a game. I’m in.

Snicker’s Peanut Butter Cups or Reese’s Peanut Butter Cups were my sugars of choice. Snickers were more like a check-out line at the grocery store (please, Mom?). What about Reese? It’s all a ball game. They were both salty and sugary, and they melted perfectly in the humid heat of the old gym, filled with sweaty preadolescents. You can still eat nachos or other snacks because you won’t be too full. Even at 6, I was very organized about my candy.

My method of consumption was even more bizarre than my theory. Only when my sister made a “good” pass or scored a basket would I take a bite. She did something good, bite. She made a good free throw. She made a three-pointer? Two bites. I knew my strategy.

It just goes to show my colorful and storied history with peanut butter cups.

It wasn’t until I was an adult that I discovered almond butter. After trying my first cup of almond butter, I was hooked. It’s not better than peanut butter, but it is definitely up there. Since someone is really into caramel, it is only natural that we explore different flavors.

Besides, I wanted an excuse to make a new batch of my 4-ingredient Bourbon Caramel Sauce. If you get my drift, six months without it is seven months too much.

Once you’ve got your caramel sauce prepared (add 15 mins), these cups are easy to make. They take about 15 minutes in total. Although they require a bit of fancy handwork to tip, fill, and pour, it is worth the effort. Look at these things. Come on.

These guys are ready for immediate consumption after a quick chill. I shared the half I had with my friends to avoid eating it all myself. (Trust me. I’d hide them from John in every corner of the house and sneak bites while he was not looking. At least I am honest.

You can make these DIY Valentine’s Day candies for Valentine’s Day or any other occasion. They’re:

Dark chocolate almond Butter



Drenched in caramel

Salt on top of the offset


& Sharable

The cup is perfection.

I no longer consume caramel in the same way as I did when I was younger. These cups require less time to drink as they are cut in half, and the caramel is released. Then, you have to scramble for every last bite before the caramel flies out of your hands. It’s like a game – a drippy, delicious candy game. It’s the best kind of game.


  • Chop 8 ounces of semisweet or dark chocolate bar or chips to yield 1 1/2 cups.
  • Natural roasted salted Almond Butter, 1/3 cup
  • Powdered sugar 3 Tbsp
  • ~1/2 cup Bourbon Caramel Sauce * (or sub Vegan Caramel Sauce)


  • Melt chocolate in 30-second increments in a double boiler or microwave.
  • If you have a mini-muffin tin, place 12 paper mini-liners in it. (As per the original recipe // adjust for a different batch size). If you don’t have mini paper liners, place them close together on a plate. Use regular paper liners if you don’t own mini ones. They should produce half as much (7 according to the original recipe // adjust for batch size).
  • After your chocolate has melted, use a small spoon or brush to swirl it around. Cover the bottom and almost up on the sides. Make sure the chocolate is well coated to ensure that your fillings will be fully contained.
  • Add enough powdered sweetener and stir until the dough is almost able to be worked with your hands. Pour out 1/2 Tablespoons of the mixture and place them in the liners. Nestle them in the chocolate. To smooth any lumps, tap the chocolate with your finger.
  • Then, add about 1 tsp caramel on top. This is just enough to cover the almond butter and seep into any cracks. Do not overfill the cups unless you like messy cups.
  • Last, use a spoon or brush to seal and smooth the edges. Sprinkle with sea salt, if desired. Set in the freezer or fridge to set.
  • These can be stored at room temperature, in the refrigerator, or in the freezer. I like the freezer best because the caramel stays set, and it’s a bit easier to eat.

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