Peanut butter cups are one of my top candy choices, especially around Halloween. Here’s my go-to homemade version that is so easy to make.
If you want to make the peanut butter cups entirely vegan, you can substitute the semisweet chocolate chips for dairy-free chocolate chips. For kids with peanut allergies, a fellow mother suggested swapping the peanut butter for a nut-free alternative like sunflower seed butter.
6 honey graham crackers
2 tablespoons vegan butter (I use Earth Balance Original or Olive Oil spread, non-dairy alternatives)
1 cup crunchy peanut butter (no sugar or low sugar is best)
1 cup semisweet chocolate chips
¼ cup almond milk or water
Line a baking sheet with 20 mini cupcake liners. In a food processor, pulse the graham crackers to create crumbs.
Melt the butter and peanut butter over medium/low heat in a saucepan, stirring to combine. Once melted, turn off the heat and mix in the graham cracker crumbs.
With a spoon, fill the cupcake liners ½ to ¾ full with the peanut butter/graham cracker mixture.
In a microwave-safe bowl, heat the semisweet chocolate chips and water or almond milk in the microwave until the chocolate is nearly melted, around one minute. Stir until the liquid and chocolate is fully combined and the mixture is smooth and shiny.
With a spoon, pour the chocolate over the peanut butter/graham cracker mixture.
Chill the peanut butter cups in the refrigerator for 4 hours or until completely set.