ahem. I mean seriously:
Best part of all, they're everything-free (no corn, potatoes, yeast, tree nuts, etc. in sight). Promise. Keep reading to learn how to make your own delicious allergy-friendly treats.
Gather your supplies. It doesn't take much! You need a bag of chocolate chips (or some chocolate bars). I used the whole bag here for 12 GIANT peanut butter cups. You want to use creamy, unsweetened peanut butter because we'll be adding thickener (the chex, in case you were wondering) and sugar (honey). The butter is to help everything stick together a little better.
Melt your chocolate chips in the microwave. You want to coat the bottom and sides of your muffin cup -don't worry about going all the way up, you don't need to. Put the finished shells in the freezer to firm up.
While one person is doing that, the other can make the filling. Say hello to O the Extraordinary looking adorable in her apron!:
Use good peanut butter:
Put the PB (we used maybe 3/4 of a jar) in the blender, add some butter (maybe a tablespoon), and some honey (maybe 1/4 cup or so?). Blend until creamy and mixed up. Taste test and adjust your ingredients. Add a handful of cinnamon chex (or any other cookie-like thing, depending on your food needs. Graham crackers work great for the non-GF among us). Pulse until mixed. The resulting filling will look like this:
Remove your shells from the freezer, fill with PB mix, and top with more melted chocolate:
Re-freeze until firm.
Patience is a virtue, friends:
Eat, and dream about the peanut butter-chocolatey love story.