Chocolate Peanut Butter Cups

By Hklbrries

As a child, I absolutely loved Reese’s Peanut Butter Cups. They were my favorite candy on the planet. They had that hard edge and really soft middle - who wouldn't want that?

When I became a vegan 10 years ago, I was sad to give them up. So I developed these Chocolat Peanut Butter Cups by combining various recipes and using only homemade and natural ingredients. I'm proud of them. I think they're the most ridiculously delicious things in the entire world, and I always give them to people as an introduction to how great vegan treats can be.

Ingredients

• Look for graham crackers that are naturally sweetened or low in sugar (Health Valley makes a good one), and store the leftover crackers or crumbs in an airtight container for future use.
• 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

Details

Servings 12
Adapted from dashrecipes.com

Preparation

Step 1

Line a 12-cup muffin tin with paper liners. Set aside.

Melt butter in a small saucepan over medium heat. Stir in the peanut butter, graham cracker crumbs, and maple sugar; mix well. Remove from heat. Divide mixture evenly among muffin cups, about 2 Tbsp per cup.

Combine chocolate and milk in another saucepan. Stir over medium heat until chocolate has melted. Spoon chocolate evenly over the peanut butter mixture. Top with chopped nuts.

Refrigerate until set, about 2 hours.