Bourbon Caramel Almond Butter Cups


Growing up, my sister and I were both heavily involved in sports. Softball, basketball, track, soccer, volleyball…we did it all. In at least 30% of those sports, our dad was our coach. I guess we liked to keep it in the family – still not sure if that was a good idea or not. I’ll get back to you on that one.

When I was still a bit younger and learning the ropes in basketball, I would go to my sister’s rec league games on weekends and watch the older kids play. My dad would coach – naturally – and I got to sit in the stands next to my mom who was feverishly – and poorly – filming the action, missing whole segments of the game when she’d get worked up over plays, put down the camera and start yelling at the players and referees. My mom is 5’2″ and weighs a buck ten. She’s pint sized and she means business. It’s hilarious and adorable and terrifying all at the same time. Trust me, I was there.

Obviously, these games were the best. Don’t worry, I’m getting to the candy part…

Almond Butter and Bourbon Caramel Cups

Between quarters I’d swindle a few bucks out of my mom and mosey down to the concession stand – one of the main reasons I loved sports at that age. Play a game, get a snow cone. I’m in.

My sugar of choice at the time was either Snicker’s or Reese’s Peanut Butter Cups. Snickers were more of a grocery store check out line operation (please mom? please?). But Reese’s? All ball game. There were two, they were salty and sweet, and they achieved the perfect melt in the muggy heat of an old gym filled with sweaty pre-adolescent bodies. Plus, not too much to fill you up so you still have room for nachos and whatnot. I was methodic about my candy even at 6.

More bizarre than my selection theory was my method of consumption. I would only take bites when my sister scored a basket or did something “good.” She made a good pass, bite. She made a free-throw, bite. She made a 3-pointer? Two bites. I had my tactics down.

Almond Butter Cups Recipe

This just proves my storied and colorful history with peanut butter cups.

But it wasn’t until adulthood that I fell in love with almond butter. Upon trying my first almond butter cup I was hooked. Not necessarily better than peanut butter (don’t get it twisted), but seriously up there. It was only natural to explore flavor combinations, especially since somebody in this house is obsessed with all-things caramel.

Almond Butter Cups with Bourbon Caramel

Besides, I needed an excuse to make another batch of my 4-ingredient bourbon caramel sauce. 6 months without that stuff is 7 months too long if you catch my drift.


These cups are pretty straight forward, taking about 15 minutes total to make once you have your caramel sauce ready (add 15 minutes). And though they take a little fancy handwork with tipping, filling and pouring, the effort is undeniably worth it. I mean, look at these things. C’mon.



After a quick chill these guys are ready to go straight into your mouth. I reluctantly shared half of this batch with friends so I wouldn’t immediately engulf the entire recipe all by myself. (Trust me, I would so hide these from John all over the house and sneak bites when he wasn’t looking. At least I’m honest.)

Bourbon Sea Salt Caramel Almond Butter Cups!

These are the perfect DIY candies for Valentine’s Day and beyond. They’re:

Dark chocolatey
Almond buttery
Drenched in caramel
Offset with a pinch of salt on top
Highly gift-able

In other words, perfection in cup form.

Bourbon Caramel Almond Butter Cups | #vegan and 7 INGREDIENTS | MINIMALISTBAKER.COM

I don’t employ the same consumption methods as I once clung to in my youth. There’s less waiting involved as these cups call for a quick chop in half to let the caramel ooze out, followed by a messy scramble to get in every nibble before the caramel escapes your grasp. It’s like a game – a drippy, delicious candy game. The best kind of game.

Enjoy these cups, OK? I mean, there’s no way you possibly wouldn’t. Seriously. It’s science.

Bourbon Caramel Almond Butter Cups! #vegan 7 Ingredients and PERFECT for VDAY! MINIMALISTBAKER.COM

Almond Butter Cups with Bourbon Caramel!

Bourbon Caramel Almond Butter Cups! via MINIMALISTBAKER.COM recipes


5.0 from 6 reviews
Bourbon Caramel Almond Butter Cups
Prep time
Cook time
Total time
7 Ingredient from scratch Bourbon Almond Butter Cups. Decadent, sweet, satisfying and surprisingly simple.
Recipe type: Dessert
Serves: 14
  • 1.5 cups (~8 ounces) semisweet or dark chocolate chips (or bar, chopped)
  • 1/3 cup natural Roasted Salted Almond Butter
  • 3 Tbsp powdered sugar
  • ~1/2 cup Bourbon Caramel Sauce (or sub other caramel sauce)*
  1. Melt your chocolate over a double boiler or in the microwave in 30 second increments.
  2. Set out 12 mini paper liners and rest them in a mini muffin tin if you have it. Otherwise, just set them on a plate close together. If you don't have mini paper liners, use regular size ones instead - it should make half as many (~7).
  3. Once your chocolate is melted, spoon about 1 heaping teaspoon of chocolate into each liner and use a small brush or back of a spoon to swirl the chocolate around and coat the bottoms and almost all the way up the sides. You want to make sure your fillings are fully contained, so be sure it's well coated.
  4. Next, mix together your almond butter and powdered sugar, adding enough sugar and stirring until you have almost a dough that's almost workable with your hands. Spoon out heaping 1/2 Tablespoon measurements and plop them into the liners, nestling them in the chocolate. Tap down with finger to smooth out any lumps.
  5. Next, top with about 1 tsp of caramel - enough to seep into the cracks and just barely cover the almond butter. Don't overfill unless you want messy cups (which I'm totally OK with).
  6. Lastly, top with remaining melted chocolate and use a brush or spoon to smooth and seal the edges. Sprinkle with a touch of sea salt (optional) and set in the fridge or freezer to set.
  7. You can store these at room temp, in the fridge or in the freezer, though I prefer the freezer because it keeps the caramel set and they're a little easier to eat that way.
*To keep these cups vegan, ensure your chocolate chips are dairy free and make the Bourbon Caramel vegan by subbing full fat coconut milk for the cream in the recipe - instead of adding just 1/2 cup, add 3/4-1 cup for extra creaminess.
Nutrition Information
Serving size: 1 cup Calories: 226 Fat: 11 g Saturated fat: 5 g Carbohydrates: 30 g Sugar: 16 g Sodium: 48 mh Fiber: 1.9 g Protein: 1.7 g

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  1. says

    Now SEE Dana, you’ve made me want to attempt to make a caramel sauce, instead of buying those kinda expensive cups of pre-made sauce.

    But can I state what’s going through my head regarding this recipe?

    How about adding PRETZELS to the recipe?

    You could add a mini pretzel on top of the mixture, before adding the top layer of chocolate.

    Or, crumble pretzels and mix them in with the almond butter.

    I’m SOOOOOOOOOOOOO trying this recipe ASAP. I have medium sized muffin cups and a fridge full of caramel sauce. A quick trip to the store for melting chocolate and almond butter…STOP THE PRESSES!

  2. De says

    OH. MY. GOSH. I was just telling a friend of mine who lives in Trinidad that she needs to try almond butter and am planning to send her some. I have to give her the link to this so she can make these. I need to make these. EVERYONE needs to make these. & I’m with Terr on the pretzel, that would probably be lovely too!

  3. says

    OOOH. What a perfect combination. This may have to happen very soon indeed! I mean, after we get through the last remaining vestiges of xmas candy, anyway. :)

  4. Hippy Mom says

    Yum. Also I would like to add some chunks/shreds of coconut, hemp seeds or even add some kind of essence in the chocolate. maybe tweak the recipe and make a “cherry mash” candy either way this type of recipe is always good and I would say almond butter with nutritional yeast is also awesome but you probably already know or have used that, too. Peace

    When I was a “fat” kid I would make pie size reeses and eat it.

  5. Hippy Mom says

    Also can I make a request I would like to see you make Coconut flour pancakes or waffles (Preferably Belgian)with coconut cream and homemade elderberry syrup . Ive always thought about creating this recipe and incorporating it in a book good thing there’s enough recipes for everybody to go around. Or using half coconut flour, half macadamia nut flour sounds delicious and unique. The elderberry syrup serves dual purpose as it is syrup for your food and syrup for your body during viral infections. Hope you take request.

  6. Jamie says

    My goodness I’m drooling. Would milk chocolate work here? It’s weird but when I was preagnant and ever since, I can’t tolerate the taste of dark chocolate. Would love to make these, though!

  7. says

    Oh my goodness … your photos truly capture the deliciousness of these! I like the idea of them as they are, but what I really love is the idea that I could adapt them in so many different ways and come up with something similar-but-different in a tiny cup. Thanks so much for the inspiration!

  8. Ruwen says

    Now that the chocolate lava cakes are in the oven and about to be eaten it´s time to prepare next weekends sweet! I love Reese’s PB cups, but oh my… those look even better! Can’t wait

  9. says

    Oh man, I’ve been craving something like this for a long time. Just looking at these pictures makes me drool. I love your pictures of food, they are always so wonderful.

  10. says

    Ooooh, I like that idea of only taking bites of the Reese’s cups when your sister did something good. I wish I’d have been smart enough to think of that for my brothers’ baseball games, but alas, I’d just down my hot dog or ice cream sandwich in like two bites and then sit crankily for the rest of the game.

    Of course let’s be honest, I’d probably knock out a few of these with the same fervor/hastiness because they sound amazing, but at least I’d very much enjoy those few seconds of tasty bliss.

    • says

      I know. I probably neglected to mention that there were many trips to the concession stand, alternating sweet and savory treats, of course. So don’t feel ashamed!

  11. says

    First off, these sound and look amazing! Is that your new lens? The photos are fantastic! And secondly, I can totally relate to the whole Dad=Coach thing. I was in the same point. Dinner conversations were never about “oh how was your day honey?”, but more of a “you should really tuck in your elbow when you’re shooting the ball and remember that play where you screwed up? let’s keep rehashing that”…..good times.

    • says

      Yes! That lens is my 50 mm with an extension tube. SO awesome. And regarding fathers as coaches, YES, totally get you with dinner time talk. “You ready for your game tonight? I need you to FOCUS.” #yikes

  12. says

    These look amazing. And your story is hysterical (and so relatable!). Your photos make me wish I could dive right in! These are happening soon…pinned!

  13. Windsong says

    Ohhhh how I love that caramel sauce! This was my first attempt at making it, and it turned out DIVINE. I used too much chocolate for the cups though – next time I will add some coconut oil in with it and make a thinner outer layer, then freeze like magic shell before adding the rest. Thank you so much for all of the wonderful recipes!


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