Thursday, 15 March 2018 13:44

Homemade Peanut Butter Cups

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Homemade Peanut Butter Cup Recipe Homemade Peanut Butter Cup Recipe

When our daughter, Grace, was diagnosed with Fructose Malabsorption my first thought was this will be easy. I live with Fructose Malabsorption, mostly eat at home, have learned how to balance my daily sugar intake, and am thriving.  I was so wrong! Grace was 4, not 34 like me. Still now at age 11, Grace wants to eat socially with her friends, desires to eat foods not made in our kitchen, loves to bake with her friends, and doesn’t want to feel different. From the beginning we decided to honor her requests. We take food field trips sampling new bakeries and chef driven local restaurants; encourage Grace to bake and make a mess in our kitchen; and stock our pantry with Grace safe food products.  When Grace attends birthday parties and social outings she has learned to advocate for herself; not eat foods that will make her feel sick; and knows that there is always a treat waiting for her at home.  


Homemade Peanut Butter Cups:

One of our favorite treats are homemade Peanut Butter Cups.  I am always looking for opportunities to get my kids into the kitchen, and love when they can cook and bake on their own without my help.  It is so fun to watch them make something and feel that same sense of satisfaction I feel when I provide for them.


Ingredients:

  • 2.5 cups chopped chocolate (we use a combination of bittersweet, dark and semisweet chocolate)
  • 1 cup real peanut butter without added sugar
  • ½ cup powdered sugar
  • ¼ cup saltine cracker crumbs (we use Whole Foods 365 saltines)
  • 2 tbsp softened unsalted butter
  • a pinch of salt
  • mini muffin tin and mini muffin liners

 

Directions:

  1. Melt the chocolate in a microwave safe bowl in your microwave for 30 second increments at medium power.  Stir the chocolate frequently.
  2. Prepare muffin pans with 18 paper muffin liners.  Add 1 teaspoon of chocolate to the bottom of each muffin liner, making sure to spread it evenly.  Cool the the pan in the freezer for 5 minutes.
  3. Combine the rest of the ingredients using an electric mixer in a medium bowl.
  4. Add 2 teaspoons of the peanut butter mixture to each muffin liner.  Top each with one more teaspoon of chocolate. Freeze for 10 more minutes.

 

Tips:

  1. Whole Foods 365 Saltine Crackers are the only salt like crackers we have found that do not contain a man-made high fructose sugar.
  2. The combination of the different types of chocolate with the peanut butter and saltines is magical.  We keep ours in the freezer. They are just as delicious one month later, frozen, as they are when you first make them.  Typically, ours do not last that long, because we can not resist indulging!
  3. We like to freeze our peanut butter cups and have them available as an easy treat option.
  4. There are many gluten free cracker options on the market if your diet is gluten free.  
  5. I recently found a dark chocolate that does not contain any soy product, Taza Chocolate Wicked Dark.
  6. About a month ago I started a science experiment; a sugar science experiment to be exact.  I have been reducing the amount of sugar in all recipes by 50%.  It is working.  It doesn't change the recipe or the taste.  For more information on this experiment check out My Sugar Experiment.  I am planning on trying it with this recipe, too.

 

Read 3891 times Last modified on Thursday, 23 May 2019 13:10