Alicia Silverstone's Chocolate Peanut Butter Cups

Alicia Silverstone's Chocolate Peanut Butter Cups
Back in the day, I was obsessed with Reese’s Peanut Butter Cups. Now I make this
healthier version and they are way better. In fact, I think they are the most ridiculously
delicious things in the entire world. 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


  • Line a 12-cup muffi n tin with paper liners. (If You Care makes unbleached liners made fromrecycled paper.)
  • Set aside.
  • 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.


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