Guest Post: Liza Chrust
A Sweet Treat to Try This Weekend- Nut Butter Cups:
I had the day off yesterday and decided to hang in Brooklyn with my sister, Bubby, and loveable niece! We had an amazing day and to top it off we made Alicia Silvertsone's Nut Butter Cups. This is a super simple recipe that you can re determine how sweet you like these. They can be super sweet or made more rich in flavor of dark chocolate and nuts. I made them a little differently yesterday than I normally do, but they were still yummy!
MAKES 12
INGREDIENTS 1⁄2 cup Earth Balance butter 3⁄4 cup crunchy peanut butter or any nut butter (preferably unsweetened and unsalted), we used cashew butter this time 3⁄4 cup graham cracker crumbs or 10 graham cracker squares 1⁄4 cup maple sugar or other granulated sweetener - I usually use maple syrup 1 cup grain-sweetened, nondairy chocolate or carob chips 1⁄4 cup soy, rice, or nut milk 1⁄4 cup chopped pecans, almonds, or peanuts - I like to keep the nut's consistent. So if you use peanut butter I use peanuts. STEPS
- Line a 12-cup muffin tin with paper liners. (If You Care makes unbleached liners made from recycled paper.) Or I use the silicone cups which I love!
- 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 heaping teaspoons 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, will be about 2 heaping teaspoons.
- Top with chopped nuts.
- Place in the refrigerator to set for at least 2 hours before serving.
They are great soft, but even better a little firmer!
I love this recipe! It is great for just you or for when you are entertaining! They will always be asking for seconds!
