These are incredible! I have served them at several parties now and always am asked for the recipe. So yummy and easy to make nut free for allergic kids or if sending somewhere with a no nuts policy.
Prep Time – 20 min Cook Time – 5 min Makes 18
1/2 cup creamy soynut butter (or if nuts are ok, peanut butter or almond butter)
1/2 cup brown rice syrup
1/2 cup-3/4 cup gluten-free crisp rice cereal or gluten free brown rice krispies
1/2 tsp salt
1 -2 tablespoons butter, dairy free non-hydrogenated shortening (Earth Balance) or coconut oil
2 cups semisweet chocolate chips
Line miniature muffin pans with paper liners. In a medium bowl, using an electric mixer or a wooden spoon, mix the soy/peanut/almond butter, the rice syrup, the rice cereal and salt.
In a double boiler over low heat, melt the chocolate chips with the butter or margarine until melted.
Drop 1 tsp of the chocolate mixture into a prepared muffin cup, then 1 teapson of the peanut butter mixture and another teaspoon of the chocolate mixture. Repeat until all cups are full. Let set about 15 minutes in the fridge.