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- 100% Peanut Butter, like Laura Scudder's Creamy, 16 oz. jar
- 12 ounces high quality bittersweet dark chocolate (the kind without milk fat. I use Scharffen Berger 70%)
- Soy protein powder, 1/2 cup
- Honey, 1/2 cup (don't use wild honey if you're feeding small children)
- Vanilla Extract (I use Trader Joe's Bourbon Vanilla, 3 tablespoons)
- Vanilla beans, ground, 1 tablespoon
- Caster sugar (aka Baker's sugar, 1/2 cup)
- Margarine, 2-3 tablespoons
- This is so easy, it's almost embarrassing. You mix the peanut butter, the honey, the protein powder, 1 tablespoon of ground vanilla beans, and a tablespoon of vanilla extract in a large mixing bowl. When it's well mixed, you pat it into an 8" X 8" glass baking dish, making it an fairly even layer (no sense being precise, some pieces should have more chocolate for the fun of it.)
- Melt the margerine in a double boiler, then add broken up chunks of the 12 oz. of bittersweet chocolate. When it finishes melting, add about 1/3-1/2 cup of caster sugar. After the sugar melts, turn off the burner and stir in 1 tablespoon of vanilla extract. Then pour it on top of the peanut butter mixture, as evenly as possible.
- Cover the dish with foil and place in the refrigerator for a couple of hours, until the chocolate is hardened. It cuts well with a sharp kitchen knife. If it's for a party, I cut 1" squares and put them in pretty paper cups. If it's just for me, I leave it in the pan and keep it in the fridge so it stays moist.
- Last Christmas, a 13 X 9 X 2 double batch disappeared before I got more than one piece! Thank goodness I keep a lot of chocolate in the house so I could make more after they all went home
NotesSince I am allergic to milk protein, I had to do something to get peanut butter cups back into my life! The only problem is, these are so good, that my family rarely leaves me any.