A few weeks ago I introduced a SunButter® Challenge to my co-workers. Over time, the plan is for a bunch of self-admitted cooking novices to try some SunButter® recipes. So the first results are back.
I knew Sarah would be willing because she loves SunButter®. I often see her squeezing those little individual packets onto toast or apple slices, or straight into her mouth. She’s never cooked with it, however.
I sent her home with the recipe that I found at another site for SunButter Cookie Candy and she documented the process through pictures.
Pretty basic ingredients. Nothing you wouldn’t have on hand.
The antique hand mixer and the hand-me-down mixing bowl are proof that Sarah doesn’t cook much. (No offense Sarah, retro is in, right?) She said the mixture was pretty stiff and gave her old mixer a workout—definitely would be better to use a stand mixer.
Once the chocolate layer went on, the finished product went right into the fridge. Not the best idea, because, later, the chocolate wanted to crack rather than cut. After the fact, we learned you should always cool melted chocolate at room temp before refrigerating.
Sarah said she’ll definitely make these again. Next time, though, she’ll make them in mini-muffin cups with a little chocolate layer on both the top and bottom. “It tastes just like a Reese’s peanut butter cup—it may as well look like one,” she says.
Best of all, our guest cook brought these to work and shared with others. Their thoughts:
- “I enjoyed my piece with coffee this morning. It tasted very similarly to a Reese’s Peanut Butter cup. The SunButter tasted like crunchy peanut butter to me. Yum!”
- “wow!”
- “That’s good stuff”
- “Wow! That’s good stuff.”
- Yum! I loved that they have the whole seeds in as well.
- And my favorite,
- “These are flippin delicious.”
Do you think you would try these? What do you think of Sarah’s mini-muffin pan idea? If you’ve made these, or think you might, let me know.
