Alicia's Chocolate Peanut Butter Cups:
1⁄2 cup Earth Balance butter
3⁄4 cup crunchy peanut butter
(preferably unsweetened and unsalted)
3⁄4 cup graham cracker crumbs or 10 graham cracker squares
1⁄4 cup maple sugar or other granulated sweetener
1 cup grain-sweetened, nondairy chocolate or carob chips
1⁄4 cup soy, rice, or nut milk
1⁄4 cup chopped pecans, almonds, or peanuts
Line a 12-cup muffin tin with paper liners. (If You Care makes unbleached liners made from recycled paper.)
Melt the butter in a small saucepan over medium heat.
Stir in the peanut butter, graham cracker crumbs, and maple sugar and mix well. Remove the mixture from the heat.
Evenly divide the mixture, approximately 2 tablespoons per cup, among the muffin cups.
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.
Here is my version. Maybe not quite as healthy, but it is chocolate and peanut butter we're talking about here!
3/4 cup butter
1 cup crunchy peanut butter
15 graham crackers, crushed fine
1/3 cup sugar
1 1/4 cups chocolate chips, I used semi sweet, but anxious to try milk chocolate next time.
1/3 cup milk
1/4 cup crushed almonds, because that's what I had.
Slightly grease a medium size pan with butter.
Melt butter in a small saucepan over medium low heat.
Add peanut butter, graham crackers, and sugar. Mix well.
Remove from heat and pour into pan.
Combine the milk and chocolate chips in a saucepan.
Stir over medium heat until chocolate is melted and smooth.
Pour over peanut butter mixture in pan.
Top with chopped almonds and refrigerate for 2 hours or more.