Almond Butter Cups

1 bag (10 ounces) dark chocolate morsels

Creamy almond butter (Once Again brand)

1 red Twizzler, cut into ¼-inch pieces

Place cupcake liners in mini cupcake pan.

Melt chocolate in a microwave safe container on High for about 45 seconds. Stir, if not completely melted, microwave another 15 seconds. Cool slightly.

Using a measuring tablespoon, put about ¾ tablespoon chocolate in each cup and with a smaller spoon press chocolate up the sides of the cup do not go to the top. Place the pan in the refrigerator or freezer for a few minutes until chocolate slightly firms, about 3-5 minutes.

Add 1 tablespoon almond butter to the center of each cup and then cover the almond butter with just enough chocolate to cover. Place a piece of a Twizzler in center — just resting on the top. Refrigerate or freeze until set about 3-5 minutes. Store in air tight container.

Judy Monaco