Peanut Butter Cups… and they just happen to be gluten free!

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For all you Glutards out there πŸ™‚ That’s what my husbands crew at work calls themselves (there’s a few gluten intolerant folks there) so no offense πŸ™‚ Every now and then I like to make goodies for him to take in and it gives me an excuse to bake or in this case melt… sweet things because I seldom do…I’m a savory gal for the most part. I’m not going to lie… I tried them and also fed the dog a big ole peanut butter ball, which was entertaining!

Prep: 30 min

Set Time: 1 hr (no baking just melting)

Yields: 12 large cups or 24 small (cupcake tin sized)

Ingredients:

  • 3 C. Quality chocolate baking chips, use fair trade please πŸ™‚ I used semi-sweet you can use milk chocolate if you prefer
  • 1 C. Peanut butter, I prefer the all natural kind that’s just peanuts and salt, you can even grind your own at HEB, Central Market, and Whole Foods! That’s what I did πŸ™‚
  • 1/2 C. Powdered sugar
  • 1/4 C. Gluten free ginger snaps or graham crackers, crushed you pick your fav brand or use regular graham crackers (but they wont be gluten free).
  • 1 teaspoon Sea Salt
  • Cookie tin and liners 12ct or 24 ct tin

Instructions:

  1. Line a muffin pan with 12 or 24 paper liners. Set aside.
  2. Melt 1 1/2 cups of the chocolate in a double boiler. A microwave will work just do it in small burst of heat and stir each time.
  3. Using a pastry brush, paint a layer of melted chocolate onto the bottoms and sides of the paper liners (I found it helpful to hold them while doing so. Don’t skimp on chocolate here; coat the liners generously. Set the bowl aside with any remaining melted chocolate left in it.
  4. Put the muffin pan in the refrigerator for 20 minutes while you make the peanut-butter filling.
  5. In a mixing bowl, combine the peanut butter, crushed cookies, powdered sugar and salt. Stir with a spoon mixed well.
  6. Return the bowl used to melt the chocolate to the top of the double boiler. Turn the heat to medium-high. Add the remaining 1 1/2 cups of chocolate and melt.
  7. Meanwhile, divide peanut-butter mixture into 12 or 24 even amounts. (I used a plate to set them on).
  8. Remove the muffin pan from the refrigerator. Put one mound into each paper liner. Tap down each mound with your fingertips to β€œnest” it into the chocolate bottom.
  9. By now, the chocolate added to the double boiler should all be melted. Using a spoon, dollop the top of each peanut butter mixture mound with a generous portion of chocolate.
  10. Use the back of a teaspoon to smooth out the tops (alternately, use the spoon to make a swirl atop each cup).
  11. Place the muffin pan in the refrigerator. Within one hour, your cups should be set, depending how cold your fridge runs.
  12. Remove the pan from the refrigerator and carefully remove from tin, I placed these in a little pumpkin pale for Halloween.
Enjoy!
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10 responses »

  1. Glutards… lol πŸ˜€
    I saw something similar on another blog yesterday and I’ll say the same – these look totally awesome. Big giant ball of chocolate with PB inside? You can’t get much better than that. I guess I’d add some chopped cherries in side too… I reckon that could be really awesome!

    • They were totally awesome! Cherries would be good! I was contemplating placing a dark chocolate covered espresso bean inside the peanut butter ball… but opted out thinking it may freak people out haha… could be good, you never know!

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