How to Make Almond Butter Tombstones
What You’ll Need:
7 oz. Hershey bars (milk or dark – I bought both and used milk chocolate for the first batch)
Almond butter
Silicone tombstone mold (mine is from Michaels, this one is similar)
Saucepan
Mixing bowl that sits on top of your saucepan
Water
Spatula
Spoons
Sure, we could throw our chocolate in a bowl and melt it in the microwave…but that’s a surefire way to overheat and ruin it. Use the double boiler method.
- Put about one inch of water into your saucepan and bring to a boil, then turn down the heat to a simmer.
- Break your chocolate into smaller pieces for faster melting and place in a bowl that sits on top of your saucepan without touching the water.
- Once your water is heated, place the bowl with the chocolate on top of the saucepan and use a spatula to stir the chocolate as it melts.
Once your chocolate is melted, use a spoon to coat the bottom and sides of each tombstone in your mold. This will create the outer shell of the candy. Once coated, place in the fridge or freezer for 20 minutes to harden.
After the first layer of chocolate has hardened, use a second spoon to place approximately 1 teaspoon of almond butter into each tombstone mold. Then over the almond butter with the remaining chocolate. (You can reheat it using the same double boiler method if needed.)
Place mold back in the fridge and let the candy sit overnight to set.
Once the candy is set, you should be able to pop them out of the silicone mold and gently break away any excess chocolate.
Then arrange on a plate and serve!
