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Peanut Butter Cup Toaster Pastries

A childhood favorite, made even better!

Ingredients & Directions

Ingredients

  • For The Dough:
  • 1 cup
    almond flour
  • 1 tbsp
    coconut flour
  • 1 tsp
    xanthan gum
  • 4-5 tbsps
    granulated stevia sweetener of choice
  • 5 tbsps
    butter
  • 1
    egg, beaten, 1 tbsp reserve for egg wash
  • pinch
    salt
  • For The Peanut Butter Filling:
  • 4 tbsps
    natural peanut butter
  • 1 tbsp
    butter, melted
  • 2 tbsps
    confectioner's style stevia sweetener of choice
  • 1⁄4 tsp
    vanilla extract
  • 3
    LILY'S Milk Chocolate Style Peanut Butter Cups, chopped
  • For The Topping:
  • 3 oz
    LILY'S Milk Chocolate Style Baking Chips, melted
  • More LILY'S Milk Chocolate Style Peanut Butter Cups, chopped

Directions

Equipment Needed 
whisk whisk
 spatula spatula
 refrigerator refrigerator
 oven oven
1

Whisk the almond flour, coconut flour, xanthan gum, and 4-5 tbsps sweetener, depending on how sweet you want it. Cut in the butter until the mixture looks sandy.

2

Beat the egg and reserve 1 tbsp for the egg wash. Add the beaten egg to the mixture and use a spatula (or your hands) to kneed until a soft dough forms. It will feel wet and sticky!

3

Wrap the dough in clear plastic wrap and continue to kneed to distribute the moisture. Chill dough for at least 15 minutes and preheat the oven to 350F.

4

Make the filling: mix the peanut butter, melted butter, sweetener, and vanilla until smooth. Set aside.

5

Divide the dough into two equal portions. Roll one chilled dough ball into a thin rectangle (about 1/8th inch).

6

Cut into 4 smaller rectangles and trim away any uneven edges. Place the pieces onto the baking sheet and smooth any misshapen pieces together. They don't have to be perfect!

7

Repeat with the second dough ball to make your "top" pieces. You will have scrap dough leftover and that's ok.

8

Spread the dough with the peanut butter filling and a few pieces of peanut butter cups. Top with remaining dough and crimp with a fork.

9

Brush with the egg wash, sprinkle with a pink of granulated sweetener, and bake for 15 minutes or until golden.

10

Cool before topping with melted chocolate and more peanut butter cup pieces.


Recipe contributed by Inspectorgorgeous.