These homemade peanut butter cups are gluten and dairy free making them a good substitute for Reese's peanut butter cups for anyone who can't have dairy. With a little protein in them, they are a super sweet, but satisfying treat. Some kids are sensitive to peanuts because they can promote yeast overgrowth, so if your child does not do well with peanuts, you can use an alternate nut butter.
- 1 cup organic peanut butter
- 3/4 cup confectioners sugar
- 1/4 cup brown sugar
- 2 tablespoons Spectrum shortening or Earth Balance soy free spread
- 1 teaspoon gluten free vanilla
- 2 cups of Enjoy Life chocolate chips
- 1/4 cup Spectrum shortening or Earth Balance soy free spread
In a double boiler over water or in the microwave, melt chocolate with the 1/4 cup shortening. Stir with a whisk or a spoon until combined.
Line a muffin tray or sheet tray with 2 inch foil muffin cups.
Drop a rounded teaspoon of peanut butter filling in each muffin cup. Then top each with 2 teaspoons melted chocolate.
Refrigerate overnight or freeze until hard.
Sprinkle almonds or crunchy nuts on top for a little crunch.
Chocolate Peanut Brittle Bark Recipe
Combine 1 bag of marshmallows, recipe for peanut butter filling and 1/4 cup earth balance in a pan over low heat. Stir until melted. Remove from heat. Add 3 cups of gluten free rice cereal. Pour into sheet tray which is lined with greased aluminum foil or parchment. Press down into flat 3/4 inch bar which almost fills tray. Cover with melted chocolate and shortening from above. Sprinkle with almonds. Use a serated knife to cut brittle into candy size pieces. Serve in muffin cups.
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