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.

MAKES 12
Ingredients:

• 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

Directions:

• 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.