cosmo105
08-11-2005, 11:29 PM
got this from a vegan cookbook. they are AWESOME. even my non-vegan boyfriend said "wow, these taste just like Reese's." but they're Ruiz's.
1/4 cup vegan margarine (i use Earth Balance Buttery Spread)
3/4 cup peanut butter (or other nut butter - almond, cashew, etc.)
3/4 cup graham cracker crumbs
1/4 cup dry sweetener
1 cup chocolate or carob chips
1/4 cup soy milk
optional: 1/4 cup nuts, chopped
paper cupcake liners (i used mini-muffin sized ones with foil lining)
in a small saucepan over medium heat, melt the margarine. once liquefied, stir in the peanut butter, graham crumbs, and sweetener until well incorporated. spoon about 2 tablespoons of the peanut mixture into muffin tins lined with cupcake paper liners (or less if you're using mini ones). in another saucepan, melt the chocolate and milk together on medium low heat until completely melted, stirring often. be careful not to scorch the chocolate! when completely liquid, spoon it over the top of the peanut butter cups. garnish with nuts if desired and let set in the fridge for 6-8 hours.
1/4 cup vegan margarine (i use Earth Balance Buttery Spread)
3/4 cup peanut butter (or other nut butter - almond, cashew, etc.)
3/4 cup graham cracker crumbs
1/4 cup dry sweetener
1 cup chocolate or carob chips
1/4 cup soy milk
optional: 1/4 cup nuts, chopped
paper cupcake liners (i used mini-muffin sized ones with foil lining)
in a small saucepan over medium heat, melt the margarine. once liquefied, stir in the peanut butter, graham crumbs, and sweetener until well incorporated. spoon about 2 tablespoons of the peanut mixture into muffin tins lined with cupcake paper liners (or less if you're using mini ones). in another saucepan, melt the chocolate and milk together on medium low heat until completely melted, stirring often. be careful not to scorch the chocolate! when completely liquid, spoon it over the top of the peanut butter cups. garnish with nuts if desired and let set in the fridge for 6-8 hours.