Homemade Peanut Butter Meltaways {Gluten Free}

Homemade Peanut Butter Meltaways… My mouth is watering just thinking about these delicious PB cups! This is a great recipe to keep ingredients on hand for, for when you need a quick treat. Adding different kinds/colors of sprinkles can make them festive for any holiday. We choose rainbow nonpareils and Valenites Colors for V-Day!

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You can never go wrong with chocolate and peanut butter!

They are super simple and quick to make. The longest part of the recipe is waiting for them to set up.

Place mini muffins liners on a large baking sheet.

Top With sprinkles if desired.

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Homemade Peanut Butter Meltaways

Makes about 4 dozen

1 (12-ounce) package white chocolate chips
1 cup (6 ounces) dark chocolate chips (or semi-sweet)
1 cup creamy peanut butter (I use all natural peanut butter)
2 Tablespoons coconut oil
4 to 5 dozen mini muffin baking liners or candy cups (it doesn’t hurt to have a little extra!)
Sprinkles (optional)

Combine first four ingredients into a sauce pan. Melt over low heat until well combined.

Arrange mini muffin baking liners on a shallow pan or tray.

Pour melted chocolate mixture into the mini liners, filing 1/2 full (I prefer mine thinner and only pour my liners 1/4th – 1/3rd full). Top with sprinkles if desired. Place the baking sheet with filled mini liners into your refrigerator and chill until set (about an hour).  Keep refrigerated. Enjoy!

I like to pop mine out of their liners and store in ziploc bags; half in the fridge and half ing the freezer for later.

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Xo

Carly

My fun Valentines Day towel is from @geomertyhouse Use code CARLY for 15% off your entire order!

Zucchini Pesto Pasta with Chicken Meatballs {Gluten Free}

Garden to Table Meals are a favorite of our families. The winter months can make them especially hard to come by! This meal is a crowd pleaser year round, especially in the deep of winter when the garden cravings are strong.

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Zucchini Pesto Pasta with Chicken Meatballs

• ¾ – 1 cup Prepared Pesto (Find my homemade recipe here )
• 1/2 cup Gluten Free breadcrumbs
• 1/4 cup milk
• 1 pound boneless, skinless chicken thighs, tenders, or breasts
• 3 cloves garlic
• 2-4 Tbsp onion
• Salt and Pepper
• Handful of large basil leaves + more for garnish
• 1 pint cherry tomatoes
• 2 tablespoons extra-virgin olive oil
• 1 1/2 lbs spiralized zucchini

Preheat oven to 350 F.

Place breadcrumbs in a bowl and cover with milk. Give them a quick stir. Place chicken, basil, onion, & garlic in food processor and pulse until coarsely chopped/ ground. Add breadcrumb mixture & salt and pepper to the chicken and pulse a few times. Scoop mixture into balls and place in a baking pan. Baking for about 18 mintues.

Toss Cherry tomatoes in to a shallow baking dish. Drizzle with olive oil and S&P. Roast along side the chicken meatballs until blistered and bursting.

Meanwhile, bring a large pot of salted water to a boil. Add Zucchini noodles and boil for 3-4 minutes. Drain.

Add cooked and drained zucchini noodles to a bowl. Add pesto, meatballs, and cherry tomatoes, mixing well. Serve immediately with a few Parmesan cheese shavings, salt & pepper and drizzle with olive oil.

Voila!

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xo

Carly