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Some of you may remember my cookbook “Bake in the USA”… it’s been quite a while already since it got published. Unfortunately, the edition is out of stock and not available in regular bookstores anymore. There are still a few online stores that sell some (leftover) books nobody bought or some used copies, but you need a bit of luck nowadays to find a copy. Fortunately for you, some of the recipes from the book can be found here on the blog. Today I am showing you another recipe from the book… well not exactly the same recipe as it appears in the book, but it is based on one of those recipes: Peanut Butter Cups with Popcorn Topping! Salty, sweet and sticky deliciousness ;)

I guess the book title gave it away – the recipes were all about baked stuff from the US. All those delicious things I am not eating (and hardly baking) anymore. Funny, isn’t it? ;P The recipes are all from a “pre-diabetes era” and therefore packed with loads of sugar. Nowadays, I normally use much less of that “evil” white stuff or replace it with substitutes like xylitol, if possible. Only a few recipes here on the blog are completely sugar-free – I might add some more in the future… it would be a good idea, actually, to reduce the use of sugar as much as possible… ;)

Anyway. I got a peanut butter cups recipe in the book (with loads of sugar) but this version here can easily be made without sugar or sugar-reduced – if you want to. I did make it (almost) sugar-free. I used sugar-reduced cookies, the peanut butter had no sugar added, regular sugar has been replaced by xylitol and the chocolate I used was also sugar-free. A lot of sugar replacement products, but it worked fine ;) The caramel popcorn is actually the only thing you probably won’t get sugar-free. I don’t think that works without real sugar. At least I could not find any… If you still want to have popcorn on top but without sugar, I recommend using plain salted popcorn. That is also very nice in combination with the chocolate ;)

In case you bought my book or got it as a present and want sugar-free versions of the recipes, feel free to contact me – I am happy to help everybody that wants to reduce their sugar intake ;) Maybe I should look for a new publisher to create a new book with reduced-sugar/sugar-free recipes… I guess there are some people out there that might be interested in a book like that ;)

INGREDIENTS / ZUTATEN

(12 cups)

For the cookie/peanut filling:
2.1 oz. (60g) biscuit cookies, crushed
1.4 oz. (40g) brown sugar (or xylitol)
1 oz. (30g) butter, melted
2.1 oz. (60g) peanut butter (smooth or crunchy)

For the chocolate filling:
10.6 oz. (300g) semi-sweet chocolate, chopped
2.5 oz. (70g) peanut butter (smooth)
1-2 tsp. coconut oil

For the decoration (optional):
some salted (or caramel) popcorn
some melted chocolate

(12 Cups)

Für die Erdnussbutter Füllung:
60g Butterkekse, zerbröselt
40g brauner Zucker (oder Xylit)
30g Butter, geschmolzen
60g Erdnussbutter

Für die Schokofüllung:
300g Zartbitterschokolade, gehackt
70g Erdnussbutter
1-2 TL Kokosfett

Für die Dekoration (optional):
etwas gesalzenes (oder Karamell-) Popcorn
etwas geschmolzene Schokolade

DIRECTIONS / ZUBEREITUNG

1. Add the cookies for the filling to a freezer bag and crush with a rolling pin until you get fine crumbs. Add together with the sugar (or xylitol) to a bowl and mix to combine. Melt the butter and peanut butter in the microwave, then add to the bowl with the crumbs and mix everything until the crumbs are evenly moist. Set aside.

2. Add the chopped chocolate for the filling to a bowl and melt over a pot with simmering water (or melt it in the microwave). Add the peanut butter and a teaspoon of the coconut oil and mix until smooth. If the chocolate sauce is a bit too thick, add more of the coconut oil and mix in. Line a muffin tin with 12 paper liners, add a tiny amount of the chocolate sauce to each paper liner to cover the bottom with a thin layer. Divide the cookie crumbs between the paper liners and then cover everything with the chocolate sauce – try to cover the crumbs in each paper liner completely. If you like, you can add some popcorn and melted chocolate to decorate the peanut butter cups or you can leave them as they are. Place in the fridge for at least 2 hours to firm up. Store in the fridge and let warm up to room temperature before serving.

1. Die Kekse für die Füllung in einen Gefrierbeutel geben und mit einem Nudelholz zu feinen Bröseln zerdrücken. Zusammen mit dem Zucker (oder Xylit) in eine Schüssel geben und vermischen. Butter und Erdnussbutter zusammen in der Mikrowelle schmelzen, dann zu den Keksbröseln dazugeben und alles gut vermischen, bis die Brösel gleichmäßig feucht sind. Zur Seite stellen.

2. Die Schokolade für die Schokofüllung über einem Topf mit köchelndem Wasser oder vorsichtig in der Mikrowelle schmelzen. Die Erdnussbutter zugeben und glattrühren. Einen Teelöffel vom Kokosfett dazugeben und unterrühren, sollte die Masse noch zu dick sein, mehr Kokosfett dazugeben und verrühren. Ein Muffinblech mit 12 Papierförmchen bestücken und in jedes Papierförmchen ein wenig der Schokofüllung einfüllen, damit die Böden mit einer dünnen Schicht bedeckt sind. Die Keksbrösel auf die Förmchen verteilen und dann die restliche Schokofüllung auf die Förmchen verteilen und die Keksbrösel damit komplett bedecken. Wer mag, kann jetzt schon mit etwas Popcorn und geschmolzener Schokolade dekorieren oder die Peanut Butter Cups einfach so lassen wie sie sind. Für mindestens 2 Stunden in den Kühlschrank stellen. Im Kühlschrank lagern und vor dem Servieren auf Zimmertemperatur aufwärmen lassen.

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Here is a version of the recipe you can print easily.