Chocolate Peanut Butter Cups
1/2 Cup Earth Balance Butter
3/4 Cup Crunchy Peanut Butter
3/4 Cup Graham Crackers or 10 Graham Cracker Squares
1/4 Cup Maple Sugar or Other Granulated Sweetener (I used agave nectar, which isn't granulated)
1 Cup Non-Dairy (Dark) Chocolate or Carob Chips
1/4 Cup Soy, Rice or Nut Milk (I used Soy)
1/4 Cup Chopped Pecans, Almonds or Peanuts (I used Peanuts)
1. Line a 12-cup muffin tin with paper liners.
2. Melt the butter in a small saucepan over medium heat. Stir in the peanut butter, graham cracker crumbs and sugar and mix well. Remove the mixture from the heat. Evenly divide the mixture, approximately 2 tablespoons per cup, among the muffin cups (I followed the 2 tbsp suggestion and got 13 PB cups)
3. 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.
4. Place in refrigerator to set for at least 2 hours before serving.
(From The Kind Diet)