Now that my son is OK to have peanuts, it’s opened up some opportunities on the snack and dessert front. One of my personal favorite combinations of all time is peanut butter and chocolate. But with my son’s other allergies, he can’t have Reese’s peanut butter cups. And I find this to border on tragic. Sooo … I made my own chocolate peanut butter cups.
No-bake chocolate peanut butter cups.
How kiddos can help: Swirling the PB and chocolate!
Ingredients:
• 1 cup Enjoy Life chocolate chunks or chips
• ½ cup peanut butter*
• 2 tsps. olive oil
What to do:
If you spray your mini muffin tin with cooking spray first, popping the PB cups out of the tin will be much easier.
1. Coat a mini-muffin tin with cooking spray. (Learned this one the hard way.)
2. Melt chocolate in double boiler.
3. Combine peanut butter and olive oil. (I think you could use coconut oil … I just don’t want my PB and chocolate tainted with coconut flavor, personally.) The oil helps make the PB easier to swirl.
4. Spoon chocolate into muffin tin. (I got 15 out of 1 cup of chocolate.)
5. Add peanut butter mixture. Use a toothpick or knife to swirl.
6. Freeze for about an hour. When you pop them out, you will have a limited time to eat them before they melt. And have a washcloth handy for cleaning up the kiddo.
*A note about the peanut butter: I tried both a regular peanut butter and an all-natural, no-salt-added variety. The regular PB is better. Creamier, yummier, more candy-like. But if you prefer to avoid the extra ingredients that come in regular PB, the all-natural will certainly work. Oh, and if you have peanut allergies in your house, SunButter works too.