My November Secret Recipe Club assignment was Mangia, the wonderful blog by a sweet young Texan named Chelsy. I loved all her healthy transformations...I was tempted by her gorgeous lemon bars and cake pops, but I finally landed on her version of peanut butter cups....which was both gluten free and dairy free. I tweaked them back to an unhealthy version, but you now have two options from which to choose. Thanks so much, Chelsy...I loved reading about your trip to the Foodbuzz Festival and visiting you numerous times this month!
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Peanut Butter Cups...adapted from Mangia
1 cup milk chocolate chips
1 tablespoon shortening
1/4 cup butter
1/4 cup peanut butter (I used smooth, but crunchy is fine)
1/2 cup powdered sugar
1/3 cup graham cracker crumbs
Melt chocolate chips and shortening in the microwave, stopping and stirring at 30 second intervals till melted and smooth. Set aside.
Gather a stack of mini-muffin paper liners (mine were gold foil/paper and a bit smaller than the standard size). Place 15 into a mini-muffin tin. Using a small stack of the remaining liners to stabilize, remove one of the 15 liners and place on top of the stack. With a small paint brush (I used a mini-silicone brush), coat the inside of each cup with about 1 teaspoon of the melted chocolate. Return each coated cup back to the tin and repeat with remaining liners. The coating should be about 1/8 inch thick and almost up to the top of the cup, but not over the top. Refrigerate when coating is complete.
Gently melt the butter and peanut butter together in the microwave, stirring at 30 second intervals till butter is melted. Add powdered sugar and graham cracker crumbs. Press about a teaspoon of the filling into the chocolate lined cups. Spoon about a 1/2 teaspoon of the chocolate (you may need to reheat chocolate slightly if it has cooled) over peanut butter to cover. Chill till firm, at least 2 hours. Peel paper liners off to serve. Store in refrigerator.
Makes 15.
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