Tuesday, June 4, 2013

grab a spoon: little peanut butter cups in a jar


I have had this tab open on my computer since April just waiting for Sara to be home to give it a try.  Finally made it last week and now we feel like we missed out on a whole month of enjoying the silky peanut butter goodness.  This is a very cute little treat made in little glass canning jars or ramekins which is a presentation seen everywhere.  I'm thinking that's a phenomenon we can attribute to Pinterest.  You'll see our first batch was made in an assortment of jars.  We loved these so much I bought six pretty little 6-ounce Weck canning jars (love them with the flat glass lids, gaskets and clips very low-tech) from Crate and Barrel.  Now they'll be stackable in the fridge for chilling.  Pretty sure the stack will get short rather quickly.  Yum.  You could just make the filling and bust out a spoon, but try to save it for the assembled dessert.   This is quick to put together with a food processor, but you could crush your graham crackers in a ziploc bag and then just stir the crust ingredients together.  The filling could just be whisked together.  Oh right, forgot to mention that the filling is silken tofu.  Don't tell anyone, they'll never ever guess.  Silken tofu is found on the shelf in aseptic packaging at Trader Joe's (and elsewhere  I am sure).  It's also sold in traditional tubs in the refrigerated section.  You choose.  You'll only use 2/3 of the typical container, so at some point I need to adjust this recipe so you can just use the entire container of tofu (plus you'll have more dessert which is always a good thing).



Little Peanut Butter Cups in a Jar

crust
10 squares of graham crackers (enough to make a heaping 1/2 cup of crumbs)
1 1/2 T pure maple syrup
1 T coconut oil, melted
2 1/2 tsp cocoa powder (unsweetened)

filling
200 g silken tofu, roughly chopped (just falls apart into rough pieces)
1/4 C natural peanut butter
3-5 T confectioner's sugar or 1/2 C brown or raw sugar processed into powder
1 T almond milk
1 tsp vanilla (skip if using vanilla almond milk like I did)
pinch of salt to taste (mine did not need it)

chocolate shell
3 T semi sweet or dark chocolate chips (or  milk chocolate, whatever you like)
1 1/2 tsp coconut oil

If processing brown or raw sugar into powder use a blender or food processor at high speed and set aside.

In a food processor, process all crust ingredients until blended.  Add 2 T crust to each jar (really this depends on your jar, just divide equally into 4 or 6 jars) and press into bottoms.

Wipe out food processor bowl and process filling ingredients until silky smooth, scraping sides as needed.

Divide filling equally between jars (3 T or so, don't measure just spoon it out).  Chill jars uncovered in freezer for 30 minutes.

Remove jars from freezer and melt chocolate and coconut oil over low heat on stove or in microwave on medium power for 30 seconds at a time.  Spoon a tablespoon or so on top of the filling in each jar, swirling to coat (might be easy with the lids on).  Chill in the refrigerator to set (chocolate will set quickly on top of cold filling), or just dig in!


ingredients

processed crust

crust in assorted jars

filling in jars

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