I was so excited when I discovered this healthier version of peanut butter cups in an incredible book written by Alicia Siverstone called The Kind Diet.
I have made it many times. But just the other day when I had a sweet tooth, I was missing some of the ingredients, so I improvised and boy did magic happen!
For her original recipe click here.
Here is the version I came up with…
½ cup Earth Balance butter
3/4 cup of Justin’s classic peanut butter
¾ cup Biscoff cookies, crumbled coarsely
¼ maple syrup
1 cup dark chocolate pieces
¼ cup rice or nut milk
¼ cup chopped pecans
Line a 12 cup muffin tin with paper liner. I didn’t have any so I just put them in the tin.
Melt the butter in a small saucepan over medium heat. Stir in the peanut butter, Biscoff cookie crumbs, and maple syrup and mix well. Remove the mixture from the heat. Evenly divide the mixture, about 2 tablespoons per muffin cup.
Combine the dark chocolate pieces 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 if you can wait that long!
I carefully removed them from the pan and individually wrapped them and stored them back in the freezer for my future sweet tooth! Share with friends, they will love you for it!
For a print-friendly version and more great recipes go to http://www.pujolskitchen.com