Friday, October 22, 2010

Homemade Peanut Butter Cup Recipe

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.
In a small bowl, combine peanut butter, confectioners sugar, light brown sugar and 2 tablespoons shortening (or Earth Balance) and mix well until combined.

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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