Chocolate Peanut Butter Cups

For the last couple of years, these have become a family favorite. They are quite easy to make and fun to do with the kids. One would think living in Canada it would be a breeze to find Maple Sugar, however, not so the case for this gal. Trader Joes is the best place- price wise, but probably most wholefood stores carry it, just not when I’ve come by. If you don’t happen to have maple sugar, or can’t find it, sucanut does the trick.

Chocolate Peanut Butter Cups

Inspired by The Kind Diet

1/2 cup Earth Balance Butter
3/4 cup crunchy peanut butter (I use smooth, unsweetened, unsalted)
3/4 cup graham cracker crumbs or 12 graham cracker squares,processed fine
1/4 cup maple sugar or other granulated sweetener
1 cup chocolate chips, or carob chips
1/4 cup soy, rice, or nut milk
1/4 cup chopped and toasted pecans, almonds, or peanuts

How To Play:
Line a 12 cup muffin tin with paper liners. Set aside. Melt the butter in a small saucepan over medium heat. Stir in the peanut butter, graham crackers 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. At this point, I put the muffin tin tray in the freezer to set.
While setting, 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- or in the freezer, if you can’t wait like me.