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.