I hope you had a delightful Christmas and enjoyed your holidays so far. For those of you who have gone back to work after your Christmas break, I hope that you return feeling refreshed.
It’s that time of year for Christmas holiday dinners and gatherings, and I’m afraid to say that it has passed too quickly. I had intended to share my Christmas themed cookie and treat ideas, and I considered doing a Twelve Days of Christmas series last week. But with the blink of an eye, Boxing Day has passed and New Year’s Eve is right around the corner. I had a busy working schedule at the hospital up until the week before Christmas, and as soon as the holidays hit, I was eager to be re-acquainted with my kitchen.
My cookies were done, and I had a wonderful time hosting family at Christmas Eve. Looks like I’ll have to share my Christmas themed recipes with you next year! If you’re interested, let me know in the comments! I’ll be sure to pre-post my recipes in November so that I don’t miss the occasion again!
Today I have a recipe for peanut butter cups, made for those with peanut and dairy allergies. This was my husband’s very first time having peanut butter cups! After all, Christmas is a time for giving. Why not give something special? Enjoy!
7 oz semi-sweet chocolate chips (dairy and nut free)
1/4 cup margarine
1 tbsp shortening
1/4 peanut-free creamy WOW butter
1 peanut butter cup mold (or miniature muffin tin lined with foil baking cups)
In a microwave, melt the butter and shortening with the chocolate chips in a microwave safe bowl, stirring every 30 seconds until smooth.
Place 1 tbsp of the chocolate mixture into each cup of the mold.
In a microwave, melt the WOW butter, stirring every 30 seconds until smooth. Spoon into the cups and top with the remaining chocolate mixture.
Refrigerate for 30 minutes or until firm.