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March 26, 2013

Pastel Peanut Butter Cups

Pastel Peanut Butter Cups
Mr. B thinks I'm crazy, but I swear that pastel candies taste better than their usual counterparts. Every year when those pastel M&Ms™ show up on the shelves, I'm right there scooping them up. Even better are the pastel almond M&Ms™. And malted milk balls are pretty good anytime of the year, but when those sweet little pastel malted bird eggs hit the stores, I quickly revert to my 5 year old self and eat them until my stomach aches from sugar overload.

My brother's favorite was always Reese's™ Peanut Butter Cups, but when we were kids, they never came in pastel colors. I don't think they come in pastels now, either. Eventually, though, when the Reese's™eggs came out, my mother would always tuck a few in his Easter basket.

Mr. B likes peanut butter anyway he can get it, mostly that's right from the jar. Fairly often I'll make peanut butter cups for him with natural peanut butter and dark chocolate, but since it's the week before Easter, I figured I'd channel my inner Easter Bunny and take advantage of my box of food colors.

Mr. B really appreciated the gesture. He even offered to buy me a pair of big ears.

Pastel Peanut Butter Cups

Vanilla almond bark or white chocolate
Food coloring
Miniature muffin cup liners

1/2 cup peanut butter
1/2 cup pulverized graham cracker crumbs
2 tablespoons of pure maple syrup
1 tablespoon of coconut oil

1. Mix together peanut butter, graham cracker crumbs, maple syrup and coconut oil.
2. Using a small scoop or a teaspoon to make a small ball, then roll in your hands and gently flatten.
3. Melt almond bark or white chocolate according to the instructions on the bag (mine said 90 seconds and then 15 second intervals until smooth) adding the food coloring after the 90 seconds.
4. Spoon just enough melted almond bark or white chocolate into the bottom of the liner to cover.
5. Set a peanut butter patty on top.
6. Cover with a spoon of the melted almond bark/white chocolate and finish with a decorative swirl.
7. Let sit at room temperature for 20 minutes and then place in the refrigerator for 20 minutes.

* When working with food colors, always add less and work into the desired color.
* Watch the almond bark/white chocolate very closely when melting; it can burn very quickly.


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