Nutella Peanut Butter Cups {gluten free}

This jar has been staring back at me every time I open our pantry cupboard.

Yesterday I finally did something with it.

I want to assume Nutella is a pretty well known chocolate spread by now...but I have a feeling there are still people out there who haven't had this little jar of heaven. If you are one of those, please stop passing it by in the aisles and pick up a jar. You will not regret it.

Since February 5th was...

I figured we needed to celebrate.

This recipe is so simple and so easy, I am seriously debating making another batch tonight to take to work tomorrow (as if people won't be stuffed to the gills from watching the Super Bowl already!). We'll see if it happens.

And to make this recipe even better, it is gluten free. Yep, Nutella is gluten free and the ooey-gooey peanut butter cup it sits in, is as well. Can't be that.

Nutella Peanut Butter Cups (makes 8 large cups, or 16 mini cups)

1 c. peanut butter

1 egg

1/2 c. sugar

1/2 c. brown sugar

1 t. baking soda

Nutella

In a small bowl mix together first 5 ingredients. Place paper liners in regular or mini muffin tins and spray with cooking spray. Take a nice big spoonful of peanut butter batter and fill at least 3/4 full. Bake at 375 degrees for 15-20 minutes or until golden brown and slightly undone in the middle.

Take out of oven and with the back end of a wooden spoon, press in the center of the cup, making a large indent for the Nutella. Spoon Nutella into the center and place on a wire rack to cool, at least one hour. Store in Tupperware to keep fresh.

Ta-da! Trust me, these won't last long in your house.

Now, all you sports fans, who are you rooting for tonight? Packers? Steelers? Neither are one of my favorites (Colts or Cowboys), so I'm just going to sit back and enjoy the show. The husband on the other hand is rooting for the Steelers. We'll see who wins!