I am in the middle of a very bad break-up.
Like threw out all his stuff. Said some things I didn’t mean… I know its just a fight but what if this is forever??
Call me? Maybe….
Without getting into all of the glamourous details of my GI tract – I’ve had a long history (like elementary school) with tummy troubles. Cutting out dairy helped a bit but its still been pretty bad. So after my last visit to the doctor she thinks that gluten might be the main culprit. Bummerrrrrr
So for the next 2 weeks I’m on a G-Free diet! Which is actually going pretty well, there’s an awesome variety of GF foods around now, and they’re all super accessible by me. I”m pretty excited to see if this helps so fingers crossed!
So while gluten and me are on a serious break – of course I ran back to my first boyfriend. Peanut butter. I mean have you not seen My Best Friend’s Wedding??? That’s just how these things work. Only I guess not for Julia Roberts. Horrible example.
But these little Peanut Butter Chocolate Crispy Cups are addicting.
I need to get them out of my fridge so I stop eating them! Reese’s cups are my obsessively favorite candy… and these babies are like if Reese’s and Perfection had babies.
The peanut butter Rice Krispie center takes these peanut butter cups over the top. Plus there’s zero cooking involved – just need a microwave and a jar of peanut butter ladies and gents!
I hope you all have a fabulous weekend and find some time to enjoy your favorite sweets! Which better be these pb cups…. :)
Yields 20 peanut butter cups
- 1 (12 oz.) bag semisweet chocolate chips
- 3 tablespoons vegan butter (I like Earth Balance best)
- 1/4 cup plus 2 tablespoons creamy peanut butter
- 1/2 cup powdered sugar
- 1/8 teaspoon vanilla
- 1/2 cup gluten-free crispy rice cereal (I used GF Rice Krispies)
- 20 mini cupcakes liners
- In a microwave-save bowl, melt chocolate in the microwave for 20 seconds intervals, stirring in between, until smooth. Set aside to cool slightly. The point of cooling the chocolate is so that it will be thick and sticky enough to mold into the cupcakes liners.
- Using a small spoon (or paintbrush if you have one), smooth the chocolate over the bottom and about 3/4 of the way up the sides of the liners (set aside the rest for later). Make sure you make the sides thick enough so that they will not crack when you remove the wrappers. Place the coated liners on a cookie sheet and refrigerate for at least 20 minutes.
- While the shells chill, make the peanut butter filling. Place the butter in a microwave-safe bowl and microwave in 15 second intervals until melted.
- Combine melted butter, peanut butter, and vanilla in a medium bowl. Stir until smooth. Add the powdered sugar and crispy rice cereal and stir again until combined.
- Once the shells have hardened, spoon a teaspoon of the peanut butter mixture into each cup. Gently pat each spoonful a little flat with the back of the spoon. If your chocolate has hardened in the meantime – microwave again in 5-second intervals until smooth. Spoon some chocolate over the peanut butter filling, spreading so the chocolate seals the cup. Return to the refrigerator for at least 20 minutes.