1/2 cup Earh Balance Butter
3/4 cup crunchy peanut butter (preferabley unsweetened and unsalted)..I just made my own:)
3/4 cup graham cracker crumbs (I put them in a bleder)
1/4 cup maple sugar or other organic granulated sweetener.
1 Cup grain-sweetened, nondairy chocolate or carob chips
1/4 cup soy, rice or nut milk (I used soy)
1/4 cup chopped peacans, almonds or peanutes to top them off with.
Line 12 cup muffin tin iwth paper liners. Set aside.
Melt the butter in a small saucepan over medium heat. Stir in the peanut butter, graham cracker crumbs, and maple sugar and mix well. Remove the mixture from the heat. Evenly divide the mixture, approximately 2 tablespoons per cup, among the muffin cups.
Combine the chocolate 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 choped nuts. Place in the refrigerator to set for at least 2 hours before serving (important to give it AT LEAST TWO Hours!!!) :) ENOY!!!!