Super easy, gluten free and kid friendly, you will love making these Peanut Butter Cups!
Ingredients
1 cup of organic creamy or crunchy peanut butter unsalted preferably, or nut butter of your choice
4 tablespoons organic unsalted butter or softened coconut oil
⅓ cup organic coconut palm sugar or brown sugar
⅔ cup organic powdered sugar
32 ounces of good, organic chocolate (Use milk chocolate if you want it to taste like a Reese's Cup)
Instructions
Mix together the peanut butter, softened butter or coconut oil, and sugars in a bowl.
Chop chocolate, then melt it in a heavy saucepan over low heat on the stove (or in 30-second increments in the microwave, stirring in between) until smooth.
Arrange mini cupcake wrappers (I like to use the unbleached ones) on a baking sheet or put large cupcake liners in a muffin tin. Pour just enough chocolate in to fill the bottom of the wrapper. Less than a teaspoon for the minis and a little less than a tablespoon for the large ones. You just want enough to cover the bottom. Lift your baking sheet or muffin tin and drop it gently a couple of times to just flatten out the chocolate. Refrigerate for 15 minutes to set the chocolate.
Remove pan from fridge and drop teaspoon or tablespoon sized dollops of the peanut butter mixture into each cup. Again, lift your baking sheet and drop it gently a couple of times to flatten out the peanut butter. Chill again.
Warm up the rest of your chocolate.Now begin to cover all the peanut butter in the cups until just covered. Lift and drop your tray again to make the cups nice and flat.
Chill for 30 minutes in your fridge and enjoy!
Store in the fridge or freeze. Take them out for about 5 minutes to soften a little before eating.
Recipe by Kate Battistelli at https://katebattistelli.com/food/gluten-free-food/perfect-peanut-butter-cups/