Anyway, finding gluten free AND dairy free peanut butter cups has been a bit frustrating. Not like we eat them on a daily basis, but sometimes, you just need a peanutbutter cup.
I found this recipe and it looked easily adaptable to Gluten and Dairy free. My notes will be in BLUE.
16 oz semi-sweet or milk chocolate, chopped (or use chips)
I used Kirkland semisweet chocolate chips. (it's not certified GF/DF so FYI.)
2 Tablespoons unsalted butter, room temperature
2 Tablespoons unsalted butter, room temperature
I used REFINED coconut oil. (WHY refined? Because peanutbutter and coconut isn't big on my palate.)
1/3 cup confectioners sugar
1/2 cup creamy peanut butter
Directions:
In a small glass bowl, heat half of the chocolate in the microwave for 30-60 seconds. Remove from the microwave once the chips begin to slightly melt. Use a fork to stir until smooth, using the heat of the chocolate to melt the remaining chips entirely. If needed, re-heat in 10 second intervals until smooth. DO NOT over heat the chocolate, as it will burn and seize.
1/3 cup confectioners sugar
1/2 cup creamy peanut butter
Directions:
In a small glass bowl, heat half of the chocolate in the microwave for 30-60 seconds. Remove from the microwave once the chips begin to slightly melt. Use a fork to stir until smooth, using the heat of the chocolate to melt the remaining chips entirely. If needed, re-heat in 10 second intervals until smooth. DO NOT over heat the chocolate, as it will burn and seize.
This is pretty accurate. It took us a full 60 seconds to get it melted, I wouldn't do it in a full shot, make sure to stop half way and stir to prevent burning.
Line a muffin tin with cupcake papers. Spoon a small amount (about 2 teaspoons) of chocolate into the bottom of each paper. Tap the pan on your counter top to help smooth and spread the chocolate. Place the pan in the freezer for 15 minutes to harden the chocolate. Meanwhile, prepare the peanut butter.
Line a muffin tin with cupcake papers. Spoon a small amount (about 2 teaspoons) of chocolate into the bottom of each paper. Tap the pan on your counter top to help smooth and spread the chocolate. Place the pan in the freezer for 15 minutes to harden the chocolate. Meanwhile, prepare the peanut butter.
When I read 'tap it on the counter' I was all 'foreals!?' Totally worked. Totally.
In a small bowl, beat together peanut butter, butter and confectioners sugar until smooth and fluffy. Remove the pan from the freezer, and spoon a small amount of peanut butter on to the chocolate layer. Again, tap on counter top to level and spread the peanut butter. Return the pan to the freezer and allow to harden for about 15 minutes.
Repeat the first step and melt the remaining chocolate in the same manner. Spoon the top chocolate layer over the peanut butter and return to freezer.
Serve very cold, and enjoy!
Recipe Source: Adapted from Fifteen Spatulas
In a small bowl, beat together peanut butter, butter and confectioners sugar until smooth and fluffy. Remove the pan from the freezer, and spoon a small amount of peanut butter on to the chocolate layer. Again, tap on counter top to level and spread the peanut butter. Return the pan to the freezer and allow to harden for about 15 minutes.
Repeat the first step and melt the remaining chocolate in the same manner. Spoon the top chocolate layer over the peanut butter and return to freezer.
Serve very cold, and enjoy!
Recipe Source: Adapted from Fifteen Spatulas
All in all this is really easy and I made it WHILE cleaning up dinner. I haven't pulled one out yet, but I will and I'll update when I do.
Ok, these are pretty AH-MAZ-ING.
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