Sorry about the poor pictures. I have lost my battery charger for our camera, thus the iPhone has been used.
Local Peanut Butter CupsMakes approximately 24 mini-cups
*All links below are to the local company that provides this ingredient.
1 stick butter (1/2 cup) softened
3/4 cup all natural chunky peanut butter (obviously no one grows peanuts around Shelburne...)
3/4 cup whole wheat graham crackers (approximately 10 squares)
1/4 cup maple syrup
1 cup dark chocolate chips (these are SUPER expensive, but worth the splurge for a treat, plus read about the benefits of cacao here)
1/4 cup milk
1) Line a mini-muffin tin with papers
2) In a food processor crush crackers (if you are super crafty you can try to make your own grahams with a recipe I found here. I didn't try this yet, but the addition of local whole wheat flour would be amazing!). Add butter, maple syrup and PB. Process until smooth.
3) Using a cookie batter spooner (not sure what they are really called) scoop batter into muffin tins.
4) In a small sauce pan combine chocolate chips and milk. Stir over medium low heat until completely melted. It's important to keep stirring so it doesn't burn!
5) Spoon chocolate over peanut butter batter and spread to cover. Place muffin tins in the freezer for 2-4 hours until set.
6) Remove from freezer 1/2 hour before eating. Enjoy! Be sure to keep the refridgerated when not being eaten because they become soft and gooey otherwise...not necessarily the worst thing, just not very clean.
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