Mix almond butter with melted butter, add vanilla & mix again. Lastly mix in the powdered sugar. If your powdered sugar has lumps in it, sifting it first will make it easier to mix with the almond butter. Set aside.

Next melt the chocolate using either a double broiler or microwave. If using a microwave; melt in 30 second increments and stir between each increment until melted.

Most of the time I choose to use a double broiler. Set heat to medium, fill bottom pot with 1-2 inches of water, make sure top pot does not touch the water. Place chocolate chips into pot and stir chocolate until it's completely melted.

I used a miniature cupcake pan with miniature cupcake liners to mold the candy into perfectly sized almond butter cups. The miniature cupcake holders can be found at most grocery stores.

Place cupcake holders into pan, place a heaping teaspoon of melted chocolate for the bottom layer, 1 teaspoon of almond butter mixture for middle layer and drizzle with another teaspoon of melted chocolate.

I than placed the pan of cupcakes into the freezer for approximately 15 minutes, which speeds up the hardening process. Next repeat this process till all the almond butter cups are made. Store in an airtight container.

I made these for Valentine's Day but they are also perfect for Christmas, Easter and/or Birthday parties.