Damn you Reeses Peanut Butter cups for being so delicious and high in protein! My husband’s side of the family all love peanut butter cups and always have them in their fridge. I bought the candy mold to make a low pro version ages ago and they have been gathering dust in my basement — I am not sure why it took me so long to adapt the recipe! These are just delicious and the same filling would make peaNOT butter cups and Christmas trees.
PeaNOT Butter Eggs
Damn you Reeses Peanut Butter cups for being so delicious and high in protein! My husband’s side of the family all love peanut butter cups and always have them in their fridge. I bought the candy mold to make a low pro version ages ago and they have been gathering dust in my basement — I am not sure why it took me so long to adapt the recipe! These are just delicious and the same filling would make peaNOT butter cups and Christmas trees.
Nutrition
Ingredients
Method
- With the paddle attachment, cream the butter and sugar together. Add the biscoff, vanilla and salt. Mix until smooth. Add in the graham cracker crumbs and briefly mix.
- Place the biscoff mixture on a piece of parchment dusted with powdered sugar. Gently roll out to 1/3 inch thick square. Dip your small cookie cutter (1 to 1 1/2 inches) into powdered sugar and cut out shapes. Gather up remaining scraps of the mix and repeat. Each “egg” should be about 15 gm each. If you do not have a cookie cutter you can easily hand shape each egg.
- Place in freezer for at least 30 minutes to harden.
- Meanwhile, melt the chocolate and coconut oil in the microwave or using a double boiler. For the microwave, heat on half power for 30 seconds, stir and repeat until it is all melted. For the double boiler method, place boiling water in a saucepan and place a bowl in the pan. Add the wafers and coconut oil to the bowl. Set to low heat and watch carefully, stirring occasionally until melted. You can add a pinch of sea salt and 1/4 tsp instant espresso powder to the chocolate melts if desired.
- Drop the biscoff eggs into the melted chocolate, flip over, and then place the dipped biscoff eggs on either a silicone mat or waxed paper to dry.
Notes
The filling is .68 mg/gm in case you are making a different size.
Reader Q&A:
Q: Can you substitute Graham flour for grahm crackers A: No. It needs to be the crackers. You could sub Gluten Free ready made ones if that works with the protein allowance you are dealing with.
Q: Can you substitute Graham flour for grahm crackers A: No. It needs to be the crackers. You could sub Gluten Free ready made ones if that works with the protein allowance you are dealing with.
