Makes 12
1/2 c earth balance butter
3/4 c. crunchy peanut butter preferably unsweetened and unsalted
3/4 c. graham cracker crumbs or 10 graham squares
1/4 c maple sugar or other granulated sweetener
1 c. grain sweetened nondairy chocolate or corab chips
1/4 c soy, rice or nut milk
1/4 c. chopped pecans , almonds or peanuts.
PREPARATION
1. Line a 12-cup muffin tin with paper liners. (If You Care makes unbleached liners made from recycled paper.) Set aside.
2. Melt the butter in a small saucepan over medium heat.
3. Stir in the peanut butter, graham cracker crumbs, and maple sugar and mix well.
4. Remove the mixture from the heat. Evenly divide the mixture, approximately 2 tablespoons per cup, among the muffin cups.
5. Combine the chocolate and milk in another pan. Stir over medium heat until the chocolate has melted.
6. Spoon the chocolate evenly over the peanut butter mixture.
7. Top with chopped nuts.
8. Place in the refrigerator to set for at least 2 hours before serving.
Read more: http://www.thedailygreen.com/healthy-eating/recipes/chocolate-peanut-butter-cups-recipe#ixzz12wCL4gWo
1. Line a 12-cup muffin tin with paper liners. (If You Care makes unbleached liners made from recycled paper.) Set aside.
2. Melt the butter in a small saucepan over medium heat.
3. Stir in the peanut butter, graham cracker crumbs, and maple sugar and mix well.
4. Remove the mixture from the heat. Evenly divide the mixture, approximately 2 tablespoons per cup, among the muffin cups.
5. Combine the chocolate and milk in another pan. Stir over medium heat until the chocolate has melted.
6. Spoon the chocolate evenly over the peanut butter mixture.
7. Top with chopped nuts.
8. Place in the refrigerator to set for at least 2 hours before serving.
Read more: http://www.thedailygreen.com/healthy-eating/recipes/chocolate-peanut-butter-cups-recipe#ixzz12wCL4gWo
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