Dining In - Chocolate Peanut Butter Cups

Chocolate Peanut Butter Cups - The Kind Life, The Kind Diet

Thank you, Alicia Silverstone for giving me Reese's Peanut Butter Cups back! These were easy and fun to make, especially because I was so eager to try the end result. Alicia's recipe and photos show a full-size muffin pan for a larger serving, but I opted to use a mini cupcake pan (despite what's in the photo to the left!) for a bite size cup, knowing I could very easily overindulge. When I say these were like Reese's they were, but definitely more natural tasting and the peanut butter layer had more texture to it from both crunchy peanut butter and crushed graham crackers. Mine came out a little softer, than I would have liked. I think the peanut butter had too much oil, making it a little more liquid than your typical Jif brand. The chocolate layer still hardened nicely. Check out the original recipe on The Kind Life website, at this link.

Makes about 28 mini-peanut butter cups

1/2 cup Earth Balance margarine

3/4 cup peanut butter, crunchy, natural, unsalted

3/4 cup graham cracker crumbs

1/4 cup sugar

1 cup chocolate chips, non-dairy

1/4 cup almond milk

1/4 cup peanuts, chopped

 

Line two mini-cupcake pans with mini cupcake liners.

Over medium heat, melt the margarine in a small saucepan. Add peanut butter, sugar, and graham cracker crumbs and stir well. Remove from heat.

Divide evenly among cupcake liners, about 1 tablespoon per cup (or just about halfway). Put in refrigerator or freezer to cool and harden.

Over medium heat, melt chocolate chips with almond milk. Stir and watch carefully until chocolate has melted. Remove from heat. Spoon enough chocolate to cover peanut butter filling in each cupcake cup. While still melted top with chopped peanuts. 

Chill in refrigerator for at least 2 hours before serving.