SWEET TOOTH SATURDAYS- CHOCOLATE PEANUT BUTTER CUPS

Happy Saturday!

Today's sweet recipe comes from Alicia Silverstone's "The Kind Diet" cookbook. I heard about this recipe on Twitter last week and mine are actually chilling in the refrigerator right now! I can't wait to see how they come out! This sweet treat is one I would file under indulgent and a once in a while treat for myself personally. I'll definitely let you know how they taste! Read more about Alicia Silverstone's book and check out her website by clicking here.


CHOCOLATE PEANUT BUTTER CUPS

SERVINGS
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


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.

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