Chocolate Peanut Butter Cups
INGREDIENTS:
- ½ cup butter
- ¾ cup crunchy peanut butter
- ¾ cup cinnamon riceworks® crisps crushed into crumbs
- ¼ cup maple sugar or other granulated sugar
- 1 cup chocolate or carob chips
- ¼ cup soy, rice or nut milk
- ¼ cup chopped pecans, almonds or peanuts
INSTRUCTIONS:
- Line a 12 cup muffin tin with paper liners. Set the tin a side.
- Melt the butter in a small sauce pan over medium heat. Stir in the peanut butter, riceworks cinnamon riceworks® crisp crumbs and maple sugar; mix well. Remove from heat and divide mixture evenly among the muffin cups (about 2 tbsp. per cup)
- Combine the chocolate and milk in another pan. Stir over medium heat until the chocolate has melted. Spoon the chocolate evenly over the peanut butter mixture. Top with chopped nuts. Place in the refrigerator to set for at least 2 hours before serving.
This recipe works very well as a sweet nacho idea. Mix the dip & drizzle over a pile of cinnamon rice chips.
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Celiac and Gluten-Free Diet Webinar July 13, 2010 with Dr. Daniel Leffler
Celiac and Gluten-Free Diet Webinar June 22, 2010 with Shelley Case, RD
Celiac and Gluten-Free Diet Webinar June 15, 2010 with Shelley Case, RD
Gluten-Free Diet: What Everyone Needs to Know
Shelley Case, RD discusses celiac disease, gluten intolerance and the gluten-free diet with host Tricia Ryan, RD, in this 90 minute teleseminar hosted live on August 31, 2009.
Interview with Whole Bakers Founder Patty Stewart, a gluten free certified manufacturing bakery who produces kosher certified products
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Interview with Carol Shilson, Executive Director, The University of Chicago Celiac Disease Center
Interview with Shelley Case, B. Sc., RD, Author, Speaker, Consulting Dietician
Interview with Kathleen Reale, diagnosed with Celiac Disease 5 years ago Founder of www.BeFreeForMe.com
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