This recipe is perfect for dairy-free kids' birthday parties, school parties, or anywhere where there will be a variety of diets and allergies present. For quicker cups, simply omit the final smoothing of melted chocolate and serve the cups as "open-faced" peanut butter cups.
Makes 30 cups
Prep Time: 40 minutes
Cook Time: 20 minutes
Total Time: 1 hour
- 1 cup creamy peanut butter
- 2 T. dairy-free soy margarine
- 1/4 t. salt
- 1/4 t. vanilla extract
- 1 1/4 cup confectioners' sugar, plus more if needed
- 3 cups dark dairy-free chocolate chips, divided
- 3 T. dairy-free all-vegetable shortening, divided
1. Place the peanut butter, soy margarine, and salt in a microwave-safe dish and microwave on high for 1 minute or until soft, stirring every 20 seconds. Remove from the microwave and stir in the vanilla extract and confectioners' sugar until the mixture is well mixed and has the consistency of a dough, adding more confectioners' sugar if necessary. Set aside.
2. Set a stack of 30 mini paper candy cups or muffin cups next to a large baking sheet. Melt 2 cups of the dairy-free dark chocolate and 2 T. shortening in a double-boiler or a heatproof bowl set over a saucepan of boiling water. Using a brush, brush the chocolate into the bottom and onto the sides of the first candy cup. Remove the cup from the stack and place on the baking sheet (keeping the cups in the stack as you work makes it easier to fill the cups), and repeat until all 30 cups have been filled or until you run out of chocolate. Place the baking sheet in the refrigerator and allow the chocolate to set, about 15 minutes.
3. Remove the chocolate cups from the refrigerator and fill with the peanut butter filling, smoothing the tops with a knife. Melt the remaining chocolate and shortening until completely melted. Brush the tops of the cups with the chocolate and return the pan to the refrigerator until set, about 15-20 minutes. Serve cold or at room temperature.