Peanut Butter Cup Alternative

Posted on: Sun, 01/19/2003 - 9:51am
AJSMAMA's picture
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Joined: 06/12/2002 - 09:00

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]

Posted on: Tue, 02/11/2003 - 11:36pm
joeybeth's picture
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Joined: 09/01/2006 - 09:00

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

Posted on: Wed, 02/12/2003 - 6:20am
California Mom's picture
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Joined: 07/14/2000 - 09:00

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

Posted on: Wed, 02/12/2003 - 12:28pm
joeybeth's picture
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Joined: 09/01/2006 - 09:00

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

Posted on: Sun, 03/23/2003 - 10:33pm
AJSMAMA's picture
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Joined: 06/12/2002 - 09:00

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]

Posted on: Tue, 04/08/2003 - 12:46am
mharasym's picture
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Joined: 04/20/2001 - 09:00

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!

Posted on: Tue, 04/08/2003 - 3:30am
rj's picture
rj
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Joined: 01/19/2003 - 09:00

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

Posted on: Fri, 02/02/2007 - 8:55am
mharasym's picture
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Joined: 04/20/2001 - 09:00

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

Posted on: Fri, 02/02/2007 - 10:16am
gvmom's picture
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Joined: 08/24/2005 - 09:00

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.

Posted on: Fri, 02/02/2007 - 1:24pm
becca's picture
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Joined: 05/22/2001 - 09:00

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

Posted on: Sat, 02/03/2007 - 1:13am
mharasym's picture
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Joined: 04/20/2001 - 09:00

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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