For all you Glutards out there 🙂 That’s what my husbands crew at work calls themselves (there’s a few gluten intolerant folks there) so no offense 🙂 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)
- 3 C. Quality chocolate baking chips, use fair trade please 🙂 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 🙂
- 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
- Line a muffin pan with 12 or 24 paper liners. Set aside.
- 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.
- 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.
- Put the muffin pan in the refrigerator for 20 minutes while you make the peanut-butter filling.
- In a mixing bowl, combine the peanut butter, crushed cookies, powdered sugar and salt. Stir with a spoon mixed well.
- 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.
- Meanwhile, divide peanut-butter mixture into 12 or 24 even amounts. (I used a plate to set them on).
- Remove the muffin pan from the refrigerator. Put one mound into each paper liner. Tap down each mound with your fingertips to “nest” it into the chocolate bottom.
- 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.
- Use the back of a teaspoon to smooth out the tops (alternately, use the spoon to make a swirl atop each cup).
- Place the muffin pan in the refrigerator. Within one hour, your cups should be set, depending how cold your fridge runs.
- Remove the pan from the refrigerator and carefully remove from tin, I placed these in a little pumpkin pale for Halloween.