Recipe: Vegan Peanut Butter Cups
The recipe I'm sharing today is one I made for the seniors who went on our recent retreat over Memorial Day weekend. Everyone loved them and they were a gigantic hit!
Mine were not as firm as I would have liked and I thinks it's because I couldn't find the right stick butter (Earth Balance), so I used tub and I think that affected the outcome. They were still good and I actually kept them in the freezer and we took them out when we wanted one.
Line up to 12 cup muffin tin with liners (I made mine in the mini muffin pans).
Melt butter in a saucepan over medium heat. Stir in peanut butter, graham cracker crumbs and sugar. Mix well.
Remove from heat. Evenly divide mixture (about 2 TBS. per cup) amongst the cups. Refrigerate until firm (about an hour or so).
In a saucepan, melt chocolate with milk. Spoon evenly over peanut butter cups, sprinkle with nuts and refrigerate until set.
These are going to be a favorite. I even made some without chocolate on them, and they were just as yummy!!
With Joy UNquenchable,