Recently, I made gluten-free Girl Scouts Tagalong cookies, or peanut butter pattties. We had leftover peanut butter filling, so my daughters and I decided to make homemade peanut butter cups, like miniature Reese’s peanut butter cups — naturally gluten-free and naturally delicious!
My friend Chris had sent me a recipe for homemade chocolate candy cups, with a choice of either a peanut butter or peppermint filling, and I realized we could adapt her recipe using our leftovers. I had previously bought some mini baking cups (like miniature cupcake liners) at the dollar store, so we had all the ingredients on hand for this easy gluten-free chocolate candy.
Homemade Peanut Butter Cups, Gluten-Free
By Gluten-Free Nosh
- 3/4 cup creamy peanut butter (I used processed peanut butter, not natural peanut butter)
- 1/2 cup, plus 2 tablespoons, powdered sugar
- Pinch salt
- 2 cups milk chocolate chips or dairy-free chocolate chips
- mini baking cups or candy cup liners, about 1.25-inches in diameter
- Place mini baking cups in a mini muffin tin. (Note: It is fine if the mini baking cups are smaller than the muffin tin compartments.)
- In a large bowl, mix peanut butter, powdered sugar and a pinch of salt until well combined. Use your hands to roll peanut butter mixture into 1/2-inch balls; roll balls quickly so your hands don’t get sticky. Set balls aside on a plate.
- Place chocolate chips in a large bowl. Heat in the microwave for 1 minute on half-power (such as power level 5). Stir chocolate thoroughly. If not melted, pop bowl in the microwave for subsequent 30-second intervals, stirring until chocolate is melted.
- Place a dollop of melted chocolate in the bottom of the mini baking cups, so the chocolate covers the bottom of the cup. Drop peanut butter balls in the middle of the mini baking cups. Spoon dollops of melted chocolate on top of the peanut butter balls. The melted chocolate should surround the sides and top of the peanut butter balls, evenly covering the peanut butter and leaving a smooth chocolate top.
- Stick the mini muffin tin in the refrigerator for at least 30 minutes, so the chocolate hardens. Enjoy your homemade candy!
Yield: I’m sorry — I forgot to note the yield, but it probably makes around 20 to 24 mini peanut butter cups.