Peanut Butter Cup Alternative

16 replies [Last post]
By AJSMAMA on Mon, 01-20-03, 00:51

You will need a muffin tin with shallow cups.

1 cup SoyNut Butter/Sunflower Butter
1/4 tsp. Salt
1/2 c. powdered sugar
One 12 oz. package milk-chocolate chips (I use VNF or Guittard)

1.) In a small bowl, mix the soy butter, salt, and powdered sugar until firm.

2.) Slowly melt the chocolate chips in a double boiler over hot, not boiling, water. You may also melt them in a microwave oven on high for 2 minutes, stirring halfway through the heating time.

3.) Grease the muffin-tin cups and spoon some chocolate into each cup, filling halfway.

4.) With a spoon, draw the chocolate up the edges of each cup until all sides are coated. Cool in the fridge until firm.

5.) Spread about a teaspoon of soybutter mixture onto the chocolate in each cup, leaving room for the final chocolate layer.

6.) Pour some chocolate onto the top of each candy and spread it to the edges.

7.) Let it sit at room temperature or covered in the fridge. Turn out of the pan when firm.

TIPS

It works best when you make these inside paper baking cups. Cut each baking cup in half horizontally to make it more shallow and "paint" your first layer of chocolate onto the inside of each cup with a spoon. Put the cups into a muffin tin so they hold their shape and then put the whole tin in the fridge to set. Add your soybutter and top layer of chocolate according to the recipe.

ENJOY!!
Jaime [img]http://uumor.pair.com/nutalle2/peanutallergy/biggrin.gif[/img]

__________________

Jaime

A.J. 7 PN, TN
Asa 2 egg, milk

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By joeybeth on Wed, 02-12-03, 14:36

jaime: just wanted to let you know that we finally found some safe soynutbutter in our area and made the recipe you posted for soybutter cups. my oldest daughter, who is not PA, says they are the BEST candy she has ever eaten!!! she has told all her friends they are tons better than the pb cups. my two pa girls don't really like anything very choclatey or a lot of candies so they didn't eat much of it but they had a lot of fun making them. thanks for the recipe. they were even better the next day after the flavors kind of blended. yummy. joey

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By California Mom on Wed, 02-12-03, 21:20

We just made them a few days ago and they were delicious. I used the "mini" muffin tins, with the mini paper baking cups. This worked really well. The only problem is that I ate almost all of them. I don't think I should make them any more. [img]http://uumor.pair.com/nutalle2/peanutallergy/frown.gif[/img] But really, they are [b]amazing[/b]! [img]http://uumor.pair.com/nutalle2/peanutallergy/smile.gif[/img] Miriam

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By joeybeth on Thu, 02-13-03, 03:28

miriam: i used the little tiny cups and tiny muffin pan too. can you imagine if they had been any bigger??? they were so rich even in the small size. also..my middle daughter had a small reaction while baking that night. we think it was the soy and not peanut contamination. the allergist said she had outgrown her soy allergy but...maybe not. anyhow..just my luck that i drove all over the place trying to find the perfect peanut-free ingredients and one of the girls has a problem with the "safe" ingredients. [img]http://uumor.pair.com/nutalle2/peanutallergy/smile.gif[/img] alls well that ends well though. my younger two (who are pa) don't even like chocolate candy so they won't miss out if they don't get to eat them and this recipe makes a nice pb cup alternative for my non-pa child. (i may sneak one every now and then too). joey

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By AJSMAMA on Mon, 03-24-03, 13:33

Oh good, I am so glad someone tried this. I love them and cannot believe how much they taste like the "real thing." I too don't make them very much as I often end up eating more than my share!

Jaime [img]http://uumor.pair.com/nutalle2/peanutallergy/biggrin.gif[/img]

__________________

Jaime

A.J. 7 PN, TN
Asa 2 egg, milk

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By mharasym on Tue, 04-08-03, 14:46

I have the same recipe, but I used "NoNuts Golden Peabutter" ([url]http://www.peabutter.ca[/url]) instead of a "Soy" product. It's available in Canada and I find it doesn't have the same soy after taste. Also, it has a lighter consistency than the soy products I've tried. My son's comment when he tried them was "if this tastes anything like Reese's Peanut Butter Cups - no wonder the kids love 'em". We don't take these to school thougth - they are a home-based treat. We thought they looked too much (and tasted and smelled too much) like the real thing!

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By rj on Tue, 04-08-03, 17:30

Hi, we made the soybutter cups. VERY GOOD. I can't believe how easy they were to make. Thanks for the recipe.rj

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By mharasym on Fri, 02-02-07, 23:55

Raising for GVMOM.

Give these a try. They're great! When we make them, we call them Stephen's PeaButter cups (Cause we make them with PeaButter and my sons name is . . . Fred, yeah, that's it)

M

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By gvmom on Sat, 02-03-07, 01:16

Thanks for raising the recipe for me. How does the chocolate turn out in texture though? The Reeses is a bit soft, easy to sink your teeth into. When DH and I made homemade peanut butter cups ages ago the chocolate turned out too hard.

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Club Jetsam
Member Since April 2007[/b]

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By becca on Sat, 02-03-07, 04:24

I do not have a recipe, but used to hear that melting some PB into the chocolate was the trick to make a good reeses imitation. So maybe you can melt some soy or sun or pea butter ino the chocolate to make it more tender or smooth. becca

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By mharasym on Sat, 02-03-07, 16:13

I know what you mean about the chocolate. One time I made them with Semi-Sweet chips (Cause that's all I have) and they were harder so I think it's when you use MILK chocolate chips that stay softer and are more like the real thing. Plus, I'm not very good a tempering chocolate (that's the normal process of heating to a certain temperature and then cooling to just the right temp to make it no melt in your fingers) so I guess mine are pre-disposed to being soft . . good for these but not so good for other homem-make chocolates.

I think it also depends on the quality of the chocolate you use. The cheaper stuff is waxy and brittle and the more expensive stuff tends to have more cocoa butter and will be softer.

We're not that fussy so I just make them with the chips I can find at the time that are safe. Also, I make them in mini cups so they are popper sized! No mess, no fuss [img]http://uumor.pair.com/nutalle2/peanutallergy/smile.gif[/img]

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By gvmom on Sat, 02-03-07, 17:36

I might try half and half. Maybe mix some of the sunbutter in if I use semi-sweet, and then use milk chocolate for the other half. I love semi sweet, but the Reeses does use the milk chocolate - I have to remember that (milk chocolate usually isn't my first choice as far as personal taste, but for the recipe it might be necessary). I would bet that I could use Guittard for that.

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Club Jetsam
Member Since April 2007[/b]

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By ajgauthier on Sat, 02-03-07, 19:02

The trick is to 'just melt' the chocolate, no matter what kind you use.

If using a microwave...us low-medium low power (I use setting 3 out of 10)and a glass (microwave safe like Pyrex) bowl. Nuke for 60 seconds. Stir. Another 30 seconds...stir...another 30 stir...etc... but don't do this until ALL the chocolate is melted. You do it until 3/4 of the chocolate is melted (soft, not dripppy) where you can stir and it's nice and thick and smooth, but still has chunks. Just stir and stir and stir and it will all melt in.

If you are using a double boiler set up...make sure the water NEVER boils, it just gets 'hot'...and again...stir and stir and stir and when it really starts melting take it off and smooth the rest in.

To keep chocolate softer, and not cooling back to a hardness like how chocolate chips come in the first place...melt slowly like above. You never want to melt down to the point where it's 'drippy'...you want it 'just melted'. Another trick is to add a small bit of vegetable shortening (not oil). Butter can work, but makes a greasier chocolate. For every 1 cup of chocolate chips you can use 1 tsp of shortening.

Hope this helps [img]http://uumor.pair.com/nutalle2/peanutallergy/smile.gif[/img]

Adrienne

------------------
30-something survivor of severe peanut/tree nut allergy

__________________

***retired from pa.com***

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By AuntAmanda on Sun, 02-04-07, 08:42

Quote:Originally posted by AJSMAMA:
[b]You will need a muffin tin with shallow cups.

1 cup SoyNut Butter/Sunflower Butter
1/4 tsp. Salt
1/2 c. powdered sugar
One 12 oz. package milk-chocolate chips (I use VNF or Guittard)

1.) In a small bowl, mix the soy butter, salt, and powdered sugar until firm.

2.) Slowly melt the chocolate chips in a double boiler over hot, not boiling, water. You may also melt them in a microwave oven on high for 2 minutes, stirring halfway through the heating time.

3.) Grease the muffin-tin cups and spoon some chocolate into each cup, filling halfway.

4.) With a spoon, draw the chocolate up the edges of each cup until all sides are coated. Cool in the fridge until firm.

5.) Spread about a teaspoon of soybutter mixture onto the chocolate in each cup, leaving room for the final chocolate layer.

6.) Pour some chocolate onto the top of each candy and spread it to the edges.

7.) Let it sit at room temperature or covered in the fridge. Turn out of the pan when firm.

TIPS

It works best when you make these inside paper baking cups. Cut each baking cup in half horizontally to make it more shallow and "paint" your first layer of chocolate onto the inside of each cup with a spoon. Put the cups into a muffin tin so they hold their shape and then put the whole tin in the fridge to set. Add your soybutter and top layer of chocolate according to the recipe.

ENJOY!!
Jaime [img]http://uumor.pair.com/nutalle2/peanutallergy/biggrin.gif[/img]

[/b]

Oh! I'm too tired to walk downstairs and put this in my cookbook tonight, but tomorrow this is going in there! I'm pretty new, but would this be okay for the following allergies:
Wheat (highly), Peanut (highly), Milk, Soy, Egg (highly) Sesame

(I believe there are safe chocolate chips - they aren't "milk" or "soy" but something else though. Have you heard of them?)

__________________

[url="http//charity-never-faileth.com/Food_Allergies_-__As_I_have.html"]Amanda Hommel[/url]
-seek learning, even by study and also by faith-

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By carpediem on Thu, 11-29-07, 22:28

I remember a long time ago, someone had a recipe for soynutbutter cups, (like Resses). I have the soybutter, I know where I can get the molds, now I just need the recipe. If anyone has one, pass it on...

Thanks!

(I already posted this in the Recipes Forum as well and did a search.)

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By momto4boys on Thu, 11-29-07, 22:36

I don't have a recipe but would like to know also. I wonder if you could use Sunbutter?

__________________

MaryAnn
ds#1 (8) NKA
ds#2 (5) NKA
ds#3 (4) PA, TNA, dairy, egg white
ds#4 (17 mos.) dairy, egg

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By Chris on Tue, 12-04-07, 15:05

Re-raising, (also moved last two posts to this thread)

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Stay Safe,

Chris

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