Choco-Peanut Butter Cups

I found this recipe on a blog and the cook talked about how she had adapted an adaptation. I followed the links and they stopped with this recipe. It looks like it came from actress Alicia Silverstone as part of some appearance she did on a TV station for her book ‘The Kind Diet.”

No baking and done in 20 minutes or less. Plus if you follow the veggie suggestions in the recipe below you can at least think they’re better for you than a Reece’s.  One of the adaptations involved adding some strawberry jelly to make the cups like small PB and J cups.   

Makes 12


* 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 muffin tin with paper liners. (“If You Care” makes unbleached liners made from recycled 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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