These were surprisingly easy to make and waaaaay better than the store-bought version! I found the recipe on Martha Stewart’s website, but I made a few adjustments so that it yields only 24 (because who has 2 mini muffin trays?).
- 1 cup of dextrose
- A smidgen more than 1/2 a cup of peanut butter (use one made from 100% peanuts)
- 2 tablespoons of butter
- 2 1/2 cups of chocolate chips (I used milk chocolate)
- 24 mini-muffin paper cups
Combine sugar, peanut butter and butter in a bowl and mix. Martha says to use a stand-up mixer, but I just did it by hand.
Melt chocolate over a double boiler with simmering water (I used a glass bowl and a pot for this at-home version). Use a small measuring spoon to paint the sides and bottom of the paper cups and set them in the mini-muffin pan (the original recipe says you can use a rimmed baking sheet, but it was much easier working with the cups this way). Then pour about a 1/2 teaspoon of the chocolate into the bottom of each. Set the pan in the freezer for about 10 minutes.
Take the pan out of the freezer and drop a peanut butter ball into each paper cup. Then pour about 1 tablespoon of your melted chocolate over the top. Put them back into the freezer for 15-25 minutes.
Elimination Diet safe: No.