Montinhos de pasta de amendoim com chocolate

Ingredientes

• 1 cup roasted and unsalted whole almonds
• 7-8 oz. good quality dark chocolate, coarsely chopped
• Creamy peanut butter
• Coarse sea salt

Modo de preparo

1. 1

   Line several large baking sheets with parchment or wax paper.

2. 2

   Create small clusters out of the almonds on the lined baking sheet. I used about 4 almonds per cluster.

3. 3

   Top each cluster with a small dollop of about 1/2 teaspoon of peanut butter.

4. 4

   Melt the chocolate in a double boiler or microwave until smooth.

5. 5

   Spoon the melted chocolate over each cluster covering the nuts and peanut butter. Sprinkle lightly with sea salt. Place the baking sheets in the refrigerator to allow the chocolate to set, anywhere from 10-20 or so minutes. Transfer to an airtight container and store in the refrigerator for up to 4 weeks.