Contributed by: sensitivehusband
My wife, sensitiveeconomist, has food sensitivities that prevent her from eating most candies and confections. I could tell she had a hankering for one of her favorite sweets from the old days–peanut butter cups. As Easter approached this year, I decided to make some sensitive peanut butter cups as a surprise. I based the recipe on one from a book that sensitiveeconomist often refers to: Alicia Silverstone’s The Kind Diet. I made a few modifications from the base recipe. First, I used our favorite Woodstock Farms Organic Peanut Butter. Then, since we haven’t been able to find graham crackers without cane sugar, I substituted Edward & Sons brown rice crackers. They were a bit hard to crumble into the right consistency, so next time I might try the Erewhon brown rice cereal. Finally, I used SunSpire grain-sweetened chocolate chips and milk. I increased the total chocolate chip content a little beyond the 1 cup called for. All in all, I think it was a successful first foray into the candy-making world.
This recipe is also being shared with Joy of Desserts.
what a great husband!
Yes, I agree – he is the best!
I saw Alicia Silverstone on tv (probably on Oprah) speaking about her cookbook, The Kind Diet…. glad you mentioned it here, a reminder to go look for it!
These are one of my favorite treats. I use almond milk and it works as a great dairy substitute. I will have to try the brown rice cereal substitute next! Thanks, SHoSE
Tried the brown rice cereal base – might be my new favorite version!
That was so kind of you! These look absolutely delicious!
Aww! That is so sweet of you to make the special sensitive treats for your wife 🙂 Thanks for coming by to share your recipe at These Chicks Cooked Recipe Spotlight. Have a great weekend!
oh my… peanut butter to me is LOOOOOOVE!
Kudos to Sensitive Husband for preparing something so nice for his wife. Thank you for sharing this recipe at Joy of Desserts. Wishing your family a great week and a Happy Thanksgiving.