I feel like I have struck gold with this one. It’s hard to admit this, as an allergy mom, but my all time favorite holiday candy has always been the peanut butter cup. I used to get so excited when the special edition holiday shapes came out because those were always the freshest and yummiest versions of all. I don’t actually remember the last time I had one, but I would guess it has been a couple of years. Then I stumbled upon this recipe for homemade chocolate peanut butter cups. These looked so easy, delicious, and best of all, perfect for our usual substitutions. This recipe is definitely a game changer.
How easy are these to make? All you need is a microwave and a freezer. In fact, you could probably do it without either. That’s right, I’m pretty sure that if you were stranded on a desert island with nothing but these ingredients and some cupcake liners, you could still make these. Although, good luck getting an internet connection to view the recipe.
I used a mini muffin pan and mini cupcake liners. You could make these full sized, but they are very rich, so the minis are definitely the way to go. Also, there is no serving size. Eat as many as you want. I know I do.
1 10 oz. bag Enjoy Life mini chocolate chips
1/2 cup Wowbutter (or your favorite safe peanut butter alternative)
1/4 cup powdered sugar (watch for hidden wheat in the ingredients)
2 tbsp. Earth Balance Original Buttery Spread, softened
Line muffin pan with mini cupcake liners. If you don’t have a mini muffin pan, you can just put the liners on a cookie sheet. Melt Enjoy Life chocolate chips. I microwaved them for 1 minute, stir, 45 seconds, stir, then 30 second increments until smooth. Spoon just enough melted chocolate into the bottom of each liner to cover the bottom. Be careful not to use too much or you won’t have enough to cover them. Place the pan in the freezer while you make the filling.
For the filling, mix Wowbutter, powdered sugar, and EarthBalance. Taste the filling and you can add a little more powdered sugar if it needs it. I added about a teaspoon more, then it was perfect. After these ingredients are combined, check the cups in the freezer to see if the bottom layer is firm. When firm, remove from the freezer. Spoon about 1/2 tsp. of filling into each cup and press it down to fit the space. After you have filling in each cup, spoon enough melted chocolate on top to cover the filling. The thinner the chocolate is, the easier it is to get the amount right, so warm it for a few more seconds if it has begun to thicken. Then pop them back into the freezer and wait about 10 minutes, if you can.
I had more filling than I needed, so I wrapped it in plastic wrap and popped it in the fridge to make more the next day. You can also freeze it and thaw for a quick treat another time.
If you do happen to exercise some self restraint and have a few of these left over, you have some options for storage. You can keep them in the refrigerator, but it’s not necessary. In fact, I tried both ways and we liked room temperature storage the best. The chocolate doesn’t melt, but it stays a bit softer, which I prefer.
Why are they called E&B’s No Nutz Buttercups? My daughter, Elena, and her friend, Blake, share a very special bond. They both have the same food allergy profile (allergic to egg, dairy, peanuts, and tree nuts). I just love the fact that every time I modify or create a recipe for Elena, I already know of another child who will benefit. I know they will both enjoy their very own allergen free butter cups!
*A special thanks to Eric Reavis for coming up with the name.