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peanut butter cups

Happy Tuesday everyone! This year is flying by and it’s almost Easter already! If you step out to any grocery store, you’ll see Easter eggs, all sorts of branded baskets, and tons upon tons of candy! This past weekend I was getting lunch with some friends, and we stopped by Target to buy gifts and satiate our Target fixes. It may have taken us 15 minutes and about 30 different distractions to make our way to the Easter isle, but once we finally got there we found this tragic creature (and I just¬†had to document it).

Poor bunny won’t be able to live out it’s duty in life. #brokendreams

A photo posted by T.R. (@trcrumbley) on

Poor, poor creature. This terrifying chocolate bunny is now my poster image for broken dreams. I was halfway tempted to buy it just so that it wouldn’t be left in abandoned loneliness.

Sadly, I passed this creature up and went looking for other candy, but ended up not buying any. Being gluten free I always go looking through ingredients and factory handling to see if I can eat something. And to be perfectly honest, I get so stressed out sometimes seeing a miniature novel of ingredients that I prefer making my own candies. I went to my local craft store to buy silicone rabbit molds perfect for creating Easter themed candy. There’s only a couple ingredients featured in this recipe, and it’s a great home made alternative to store bought candy. Best part is these candies are perfect to place into plastic eggs for kids to go egg hunting on Sunday morning!

Gluten Free Chocolate Peanut Butter Cups

Gluten Free Chocolate Peanut Butter Cups


  • 12 oz milk chocolate chips
  • 1 tbsp agave nectar
  • 1/2 cup peanut butter
  • 1 cup powdered sugar
  • 1 tbsp salt


  1. In a microwave safe bowl, melt the milk chocolate. I recommend doing 30 second intervals on the defrost setting until the chocolate is melted. Stir in the agave, and pour into 6 candy molds. Ensure the sides of the molds are coated.
  2. Invert the molds and pour the excess chocolate back into the bowl.
  3. Refrigerate the mold for 30 minutes.
  4. While the chocolate chills, mix the peanut butter, sugar, and salt together. Pour the peanut butter into the molds, leaving about 1/8 inch space left in the mold.
  5. Remelt the chocolate and pour into the tops of the molds. Gently tap the molds to get rid of air bubbles, then use a flat spatula to create an even, smooth back to the candy.
  6. Refrigerate for an hour, then carefully remove from the molds.
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