LIke, DUh, INdulge!

 
I adore Reese’s Peanut Butter Cups. In fact, they might just be my number one favorite way to indulge (Joe at my cornerstore bodega can confirm this). So obviously, I am over the moon that Alicia Silverstone has included a vegan version in her new cookbook The Kind Life. Tonight’s plan: cook up these delights and enjoy while watching another of my guilty pleasures, Clueless.

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.

Photo: The Kind Life

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2 comments

  1. Pingback: SWeet HEarts «


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