Peanut Butter Cups

Peanut butter & chocolate have got to be one of the best food combinations ever! Don't agree? Well, Reeses Peanut Butter Cups and Peanut Butter M&M's have made millions off the idea! You know I still remember the year (1991) that M&M's introduced the peanut butter center! It was one of the most magical days of my life...(up to that point...I was 11. Ha ha.) ;) I bought a large bag and ate almost the entire thing while at the movies...and then I got a HUGE headache. Probably from all the sugar and food coloring! So the lesson my friends, moderation! 

(PS- food coloring really can cause headaches and migraines among some other undesirable side affects. We avoid food coloring at ALL COSTS in our house! Dr. Mercola has written an EXCELLENT article on the subject that really teaches about the dangers. You can read it HERE.) 

That's why this next recipe is so great! No food coloring, just simple ingredients. Of course, you'll want to eat these in moderation as well but when you do divulge, they make a great treat!

Peanut Butter Cups

(Gluten Free, Can be Dairy Free)
Adapted by jalene from a recipe by Let's Dish

Ingredients:

• 1/4 cup butter, melted (or Earth Balance to make it dairy free)
• 1/2 cup gluten free graham cracker crumbs (I grind them in a food processor or my Blendtec) (see note)
• 1/2 cup powdered sugar (I made my own)
• 1/4 cup & 1 Tbsp peanut butter (divided)
• 1/3 cup semi-sweet chocolate chips (I used Dairy Free)

Directions:

1. In a small bowl, mix together the melted butter, gf granham cracker crumbs, powdered sugar, and 1/4 cup of peanut butter until well blended. 
2. In a mini-muffin pan, fill each cup about 3/4 of the way full. (I used my 1 & 1/2 inch size cookie scooper for a quick distribution. I also used a flexible silicon mini-cupcake pan so I could pop them out once they refrigerated  If you do not have a flexible pan, simply use a lined mini-cupcake pan or make these into bars.)
3. In a metal bowl over simmering water, or in the microwave,  melt the chocolate chips with the 1 Tbsp of peanut butter, stirring until smooth. (Be careful not to over heat your chocolate chips- I typically stop heating them when they are almost dissolved and then stir them until they dissolve the rest of the way.) 
4. Spread the chocolate mixture over the peanut butter. Refrigerate for at least 1 hour before removing & consuming. :) Store in the fridge. 

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Change it up!

Can't find or afford gluten free graham crackers? Try Rice Chex instead! Simply sub in 1/2 cup Gluten Free Rice Chex crumbs for the graham cracker crumbs. They provide a great little crunch and taste fantastic!