These delicious homemade peanut butter cups have been a favorite around here for years. I originally got the recipe from a food allergies yahoo group I was in, but later learned that the credit for this delightful treat goes to Todd Wilbur at Top Secret Recipes.
Only three ingredients are needed:
- 1 bag of milk chocolate chips
- 1 cup peanut butter
- 1/2 to 3/4 cup powdered sugar
They are also easily adapted to be more allergy-friendly; simply use Enjoy Life Chocolate Chips (gluten, dairy, soy & corn free) and a substitute butter (cashew is yummy as is sunflower butter.) If corn is an issue, you can make your own powdered sugar by grinding organic cane sugar in a mini coffee grinder until fine and powdery.
First, you’ll want to dump the bag of milk chocolate chips into a saucepan over low heat. (I know many people use a double boiler for this purpose; but I don’t have one. I’ve never had my chocolate seize up on me though. Just keep a close eye on it.) You can also use the microwave to melt your chips – use 50% power for about one minute, checking and stirring halfway through.
Coat the entire inside of your muffin cups with chocolate. (I do this part since the chocolate is rather hot at the start; the kids easily help with the rest.) *Make sure to spritz the inside of each cup with little bit of baking spray to ensure easy peeling. It makes a big difference! Pop in the freezer to harden.
Stir the powdered sugar into the peanut butter. While my son was working on the peanut butter mixture, my daughter took 12 muffin cups and cut them in half horizontally to make them shorter and more Reese-cup-like.
Fill chocolate lined muffin cups with the peanut butter mixture. Pop back in the freezer to harden up for about twenty minutes.
Use the remaining melted chocolate to put a final top layer on your peanut butter cups then back in the freezer one last time for about 5 or 10 minutes.
Peel and enjoy!
Store in your refrigerator or freezer, though these never last more than one day in my house!
Be sure to check out more candy ideas on my Recipe Page, including these: