Sunday, September 2, 2012

Peanut Butter Cup Bites

Since we did not have the kids this weekend, I wanted to play with a new recipe and modify it to suit my own allergies.  I was totally in the mood for ooey gooey chocolate, and Steve has been big-time craving Reeces Peanut Butter Cups - so as I always do, I modified recipes and made some.  I'm sure if I wanted I could put these in layers in little mini muffin tins with liners to look more like the "real thing" - but I didn't have time or energy late last night, and I honestly think that this way is absolutely perfect!      Steve's verdict - far better than Reeces!  :D     That right there is the reward.  That and watching my cousin Robin close her eyes and smile as she ate them.  She and her girls happened to agree with Steve.   So, when the mood hits, these are pretty easy to make!    I may have to experiment with carob chips and homemade cashew butter so that Mandie can also enjoy these - just as soon as I get a safe graham cracker figured out for her!  ;)


 1 cup Earth Balance Soy Free Buttery Spread
1 lb. (2 cups) powdered sugar
1 cup creamy peanut butter
1 box Kinnikinnik S'MOREABLES
1 bag Enjoy Life Chocolate Chips
1 Tbsp. lard

Put S'MOREABLES into a food processor.  Pulse into fine crumbs.  Combine Earth Balance spread, powdered sugar, peanut butter, and crumbs together in a large bow.  A wooden spoon sprayed with cooking spray works well for this step.  Using a plastic spoon, scoop out a spoonful and roll into 1" balls.  Place on a cookie sheet lined with parchment paper and put in the freezer for 20 minutes.  While peanut butter balls are freezing, put lard and chocolate in the top of a double boiler, set over medium heat.  Using same sprayed spoon, stir until chocolate is melted, then turn heat to low to keep warm.  Take peanut butter balls out of freezer and drop one by one into warm chocolate.  I found using a toothpick to remove them back to the parchment lined sheet works the easiest with the least mess.  Let set up over night on the baking sheet.
Makes 6-7 dozen.

9-14-12.  I linked this to the wonderful blogs at  Vegeterian Mama Gluten Free Fridays Recipe Party

1 comment:

  1. This looks so good, and I could sub in sunbutter instead of PB. Perfect!!! Thanks for linking up at our Gluten Free Fridays party! Its awesome bloggers like you that make our party wonderful! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! :) See you next Friday! Cindy from