Fructose Malabsorption Recipes: Homemade Peanut Butter Cups


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.

While you’re waiting for those to harden, form the peanut butter mixture into 24 IMG_0784equal-sized balls.

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.

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