Allergy Friendly Peanut Butter Cups

You know Christmas is coming when I break out the Wowbutter, chocolate chips and icing sugar.

These "Peanut Butter" Cups are by far the most popular Christmas treat I make.
Everybody loves them and when if I get invited to a Christmas get together I usually get asked to bring them.

I call them a Christmas treat because even though they can be enjoyed all year long, I only make them at Christmas.
Why you ask?
Because they're sweet, rich, delicious and SO addicting. And for those reasons, they can only be in the house once a year!

As someone with a nut allergy, I love this version of Peanut Butter Cups because I can actually eat them. When it comes to peanut butter and chocolate, nobody should go without.

People have a really hard time believing they're not made with real peanut butter, and even harder time believing just how easy and how few ingredients are needed!

"Peanut Butter" Cups:

Makes about 36 cups

"Peanut Butter" Filling
Ingredients:

• 1/2 cup smooth WOWBUTTER, or other nut butter
• 2 tbsp salted butter
• 1/4 teaspoon salt *see note below
• 1/2 cup icing sugar

Chocolate Coating
Ingredients:

• 1 bag of semi sweet chocolate chips
• 1 bag of milk chocolate chips 
• 1 tablespoon shortening

Directions:

• Line 36 miniature muffin cups with liners. I like to use these foil lined baking cups, because I find that the foil lined ones not only hold up better, it's also easier to remove the peanut butter cup from the liner
• Place the peanut butter, butter, and salt in a microwaveable bowl
• Heat in microwave until quite soft for about 30-60 seconds. Check and stir every 20 seconds
• Stir in icing sugar
• Melt the chocolate and shortening in a heatproof bowl, placed over a saucepan of simmering water
• Spoon about one teaspoon of the melted chocolate into each of the baking liners 
• Tap the pan gently on the counter to smooth out the chocolate. 
• Spoon about a teaspoon of the peanut butter mixture on top of the chocolate. 
• Then top with another teaspoon of melted chocolate. 
• Tap the pan gently on the counter to smooth out the peanut butter cups.
• Refrigerate about 20 minutes or until set. 
• Store in an airtight container in the fridge or freezer.

* I sometimes add a little more salt (a small amount at a time) than my recipe calls for just because the salty, sweet peanut butter and chocolate tastes really good together! 

I hope you enjoy these as much as I do!


Like and follow and us on Facebook and Instagram @MommyCanILicktheSpoon