My daughter has severe egg, dairy and nut allergies. After many of her friends mentioned that Reeses's Peanut Butter Cups were their favorite candy, Jazlyn asked if I could make them for her. They turned out so yummy and cute.
5 cups safe chocolate chips, divided use
5 tbsp shortening, divided use
1 cup Sunbutter (or peanut butter if you are not allergic)
1/2 cup dairy free margarine
1/4 cup brown sugar
1 1/2 cups confectioner’s sugar
Microwave 2 cups of the chocolate chips with 2 tbsp of the shortening until melted and smooth.
Place 72 paper mini muffin cup liners on baking sheets.
Spoon the melted chocolate into the bottom of the muffin liners.
Refrigerate the baking sheets for 30 minutes or until the chocolate is hardened.
While the chocolate is hardening, place the Sunbutter, margarine and brown sugar in a saucepan over medium heat.
Cook, stirring constantly, until the mixture begins to bubble.
Remove the saucepan from the heat then stir in the confectioner’s sugar, 1/4 cup at a time, until thoroughly combined and smooth.
Roll 1/2 tablespoon of the mixture into balls then flatten slightly into disks.
Place the disks on a wax paper lined baking sheet. You want to make sure you have 72 Sunbutter disks.
Remove the muffin liners from the fridge then place a Sunbutter disk on the top of each chocolate lined muffin cup.
In a separate bowl, microwave 3 cups of the chocolate chips with 3 tbsp of the shortening until melted and smooth.
Spoon the melted chocolate on top and around the Sunbutter disk to cover it completely.
Refrigerate for 30 minutes or until the chocolate is hardened.
Remove the paper liners then store the Sunbutter cups in the fridge or freezer.