I love Reese’s peanut butter cups. LOVE THEM! But…if you think about them too much, you realize they are actually kind of nasty. Plus they have lactose in them which means I can get very sick if I don’t exert self-control. I always wanted to try making my own but it seemed like it would be really hard.
Guess what: IT’S NOT!
BEHOLD! A peanut butter cup! Made in my kitchen!
I became totally inspired by Lori Leigh Wilson’s chocolate almond butter cups and decided to go for it over the weekend. I didn’t have any almond butter and also I’m a bit of a traditionalist when it comes to “-butter and chocolate cups.” But I did have decent peanut butter on hand. I also had graham crackers, which is what she had replaced in her recipe with Puffins. I had just enough chocolate chips. I had Earth Balance! I was all set!
I basically followed her directions except for swapping out almond butter for peanut butter and Puffins cereal for graham crackers. And I used 4 tbs of maple syrup…I wasn’t sure if that is what she meant by maple sugar, but to me it’s all the same in the end and the syrup worked.
My version used 1/2 cup Earth Balance margarine (one stick); 3/4 cup peanut butter; 3/4 cup crushed graham crackers; 4 tbs maple syrup; 1 cup semi sweet chocolate chips; 1/4 cup almond milk (but you can use any milk you want).
I put twelve muffin cups in my muffin pan and melted the butter in a small pot, then added the peanut butter, graham crackers, and maple syrup. When everything was melted together, I spooned the mixture into the muffin cups. Then I got another small pot and melted the milk and chocolate chips together. When it was smooth, I spooned that over the peanut butter mixture. Then I put them in the refrigerator. Later, I started eating them.
The mister wasn’t a fan of the chocolate, but I did use almond milk. Next time I will try soy, since that is what I have on hand most of the time anyway. I also think I will increase the chocolate by half. And next time will probably be soon, because I am unable to stop eating them.