If you haven’t had enough sweets yet after Christmas, I have a good recipe for you today. I’ve made them a couple of times in December and they always disappear very quickly.
Feel free to use either dark or milk chocolate. I prefer dark chocolate but some in my family prefer milk so I’ve done both.
This is a no-bake recipe, which means it can be whipped up very quickly. I like that because sometimes I just need something quick for a dessert and don’t have time to bake something. Plus these little morsels are something extra special with a pinch of Maldon Sea Salt on top.
It’s been a busy December for me, so I’m looking forward to slowing down in the new year. I’ll be getting 3 new blogs out right away and then will go back to once a week.
My goal for the new year is to work on a gluten free cookbook featuring the foods and baked goods I grew up with-just gluten free.
Would you be interested in a Wheat Free Mom Cookbook? Email me.
I hope you’ll stay tuned for more information on this new project for 2013.
Recipe: Gluten Free Salted Peanut Butter Cups
1/2 cup butter or vegan butter
1 cup Kinnikinnick gluten free graham style crumbs
3/4 cup smooth peanut butter
1/4 cup sugar
1 cup gluten free dark chocolate chips
1/4 cup cream or milk
1/2 cup Kellogg gluten free Rice Krispies
Maldon Sea Salt
Line a 24 mini muffin tin with paper liners.
In a small saucepan on low heat, combine butter, peanut butter and sugar. Stir until melted and then add graham crumbs and Rice Krispies. Mix well.
Spoon into muffin tins.
Place in refrigerator until you have the chocolate mixture ready.
In another small saucepan melt the chocolate chips and the cream. Stir well until smooth.
Remove tin from refrigerator.
Spoon melted chocolate over each peanut butter cup.
Sprinkle each chocolate peanut butter cup with a pinch of Maldon Sea Salt.
Place muffin tin in refrigerator to set.
Store peanut butter cups in a sealed container in the fridge.