Do you love the marriage of Chocolate and Peanut Butter?
I made these little bites of deliciousness for the Superbowl and in the words of one of my friends, "These are better than Peanut Butter Cups!" I am going to have to make them a Superbowl tradition!
Keep them stored in the freezer, and eat them slightly chilled. mmmmmmmm
Its really, truly a shame that mine are already gone....
Chocolate Peanut Butter Cups
makes 12 large
What you need:
Regular sized muffin tin (holds 12 muffins)
muffin liners (I like the ones that are foil lined for this recipe)
1/2 cup of Earth Balance Butter
3/4 cup + 2 Tbsp of crunchy peanut butter (the natural kind with no salt added, unsweetened that has to be stirred is best.)
11 vegan graham cracker squares, crushed very finely (5 1/2 graham cracker sheets)
1/4 cup+ 3 Tbsp raw turbinado sugar
1 cup of vegan semi sweet chocolate chips(Ghirardelli makes really good ones)
1/4 cup of unsweetened soy, rice, or almond milk
1/4 cup of chopped nut of choice, I used a blend of walnuts and pecans
Line muffin tins with liners.
Melt butter in a saucepan over medium heat. Stir in 3/4 c. peanut butter, graham crackers, and sugar. Remove the mixture from the heat and evenly fill the muffin liners. About 2 Tbsp. per cup.
Over very low heat in a small saucepan, combine the chocolate, 2 Tbsp. Peanut butter, and milk and stir until just melted. Sweeten to taste with a little extra turbinado sugar (about 3-4 Tbsp.). Evenly distribute the chocolate on top of peanut butter layer in each cup. Sprinkle each peanut butter cup with chopped nuts and a generous sprinkling of turbinado sugar. Place in the freezer to chill for a few hours to let the mixture set and get firm. Keep in the freezer and pull out individually when you get the urge!