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.