Everyone loves homemade peanut butter cups. Depending on how they’re made, SOME people may refer to them as buckeyes. I may break out in hives if I attempt to call them anything so…dumb. After all, this is maize and blue country…..NOT buckeye country. Nevertheless, we can all agree that these are a favorite treat – wherever you live! 🙂
Now, you know that my son is allergic to peanuts, so we had to give up quite a few sweet treats (before OIT!). And as I’ve also mentioned, I don’t miss many of them. These, however, were one of my holiday staples. I have made the family Christmas cookie trays for years and I have always included these. They’re truly irreplaceable. So after my son was diagnosed with his allergy, I went on a mission to substitute and recreate as many beloved recipes as I could – determined to keep things as ‘normal’ as possible.
And I’m also not kidding when I say that this recipe is made better with the substitution of sunflower seed butter for peanut butter. You can certainly use peanut butter, but Sunbutter gives them a milder flavor that we actually prefer. And since we’re talking Sunbutter, take a look at this comparison I put together for you – Jif vs. Sunbutter. Sunbutter has twice the fiber and some additional nutritional benefits as well. It’s just another reason to love it.
- Mini Cupcake Liners
- 3 tablespoons butter, melted
- 1/2 cup sunbutter or sunflower seed butter or peanut butter (if you have no allergies)
- 3/4 cup powdered sugar
- 1 - 12oz package Hershey's Milk Chocolate Chips
- 1 tablespoon shortening
- In a medium sized mixing bowl, stir together sunbutter and melted butter.
- Gradually add powdered sugar - stirring until well blended.
- Shape into 1/2 inch balls and place on waxed or parchment paper.
- In microwave safe bowl, melt chocolate chips and shortening in 30 second intervals on high power, stirring after each cycle until melted. This typically doesn't take more than 1 minute. If some chip pieces remain, continue stirring and the residual heat usually finishes the melting.
- Place mini cupcake liners in rows on a baking sheet.
- Using a spoon, fill mini cupcake liners 1/3 with chocolate.
- Place sunbutter ball in the center, pressing down slightly.
- Cover with chocolate until level with ball.
- Add sprinkles.
- When you're finished, place your cookie sheet in the refrigerator or freezer until set.
Be sure and take a look at all the great deals we've posted today here!