Reese’s Anyone?Posted: June 14, 2011
On Friday Greg and I hosted a small going away party for one of my best friends. Owen, who also created the layout from this blog, is off to business school. We had pizza, this caesar salad and probably a little too much wine. Another friend brought cupcakes from Lulu’s in the North End which were insane. The last piece of the puzzle was homemade reese’s peanut butter cups from Alicia Silverstone’s cookbook, The Kind Diet. They are insane. You can go vegan or not depending on the dairy or substitutes used. I will tell you though, the vegan version pleased many a meat-loving palate.
5 Whole Graham Crackers
1/2 Cup Earth Balance Butter (or regular)
3/4 Cup Crunch Peanut Butter
1/4 Cup Maple Syrup
1 Cup Carob Chips
1/4 Cup Non-Dairy Milk (or Regular)
1/4 Cup Chopped Salted Peanuts
Line 12 Muffin Tin with Liners. Break the crackers into large chunks and process in blender until they are a fine crumb. Melt butter in small sauce pan over medium heat and stir in the peanut butter, graham cracker crumbs and maple syrup and mix well. Remove from heat and divide mixture in muffin tin, about 2 Tbsl per cup. Combine chocolate and milk in another pan and stir over medium heat until melted and smooth. Spoon evenly over peanut butter mixture. Sprinkle with peanuts and refrigerate for at least 2 hours before serving. They are also amazing frozen.