I like to pretend I'm vegan.
I also like to take vegan recipes and completely de-veganize them with creamy butter and smooth milk chocolate.
I'd like to say this is due to a strong desire to uphold the integrity of traditional cooking techniques.
(How dare a graham cracker crust not include real butter!)
But in reality, I just couldn't make myself run out and get Earth Balance for this recipe. So, in respect for all you vegans who might be reading this (and the pretend one inside of me) I have included the vegan ingredients below.
Regardless, vegan or butter-laden, these babies are good.
I shared with my friends. Made a few new ones because of them, too. The recipe is simple and it requires no baking. What's not to love?
Homemade Peanut Butter Cups
1/2 cup butter (or Earth Balance)
3/4 cup crunchy peanut butter
3/4 cup graham cracker crumbs (I used a few packages of 100 cal shortbread cookies)
1/4 cup maple sugar
1 cup chocolate chips (or carob)
1/4 non-dairy milk
1/4 cup chopped pecans, almonds, or peanuts (optional)
Line a 12 cup muffin tin with liners.
Melt the butter in a small saucepan and then add the graham cracker crumbs, sugar, and peanut butter. Mix well and then pour equally into the muffin cups.
In another pan (or the same after a washing) melt the chocolate and non-dairy milk. Pour evenly over the butter-graham mixture.
Optional: Top with chopped nuts.
Place in the refrigerator and let them set for at least 2 hours.