I am so happy to let the secret out today. 
I was given an amazing blog to stalk this month and here is a recipe that my family enjoyed so much that they want it again soon. 
Like tonight.

I was given Melissa and Angela’s amazing blog foodiesatwork.  These two buddies met at University and although they are separated by quite a physical distance they still get to ‘hang-out’ in blogland to dish (terrible pun) about their favourite subject-food.

We tried (and loved) Peanut Butter Cups.  These bad boys are vegan and helped to fill the craving that my dairy hating body has been craving. 

¾ cup or about 5 or 6 sheets of graham cracker, processed to crumbs
½ cup Earth Balance buttery spread (or whatever buttery style spread you use)
¾ cup peanut butter (crunchy is best, but use what you got, girl!)
¼ cup maple sugar or other granulated sweetener (Note from AID: I’m going to use brown sugar)
1 cup semi-sweet (non-dairy) chocolate chips (Note from AID:  I’m using a really good Lindt choco)
¼ cup soy, rice, or nut milk (I’ve been using rice lately)
¼ cup chopped pecans, almonds or peanuts

Line a 12-cup muffin tin with paper liners, and set aside (Note from AID:  I put mine in tiny cup liners and then ate three of them.  If they’re small don’t they have less calories?  I got 36 gorgeous treats out of this recipe.).

Melt the butter in a small saucepan over medium heat. Stir in the peanut butter, graham cracker crumbs, and sugar and mix well (ummm yeah, I just dumped everything in).

Remove the mixture from heat, and evenly divide among the muffin paper cups.

Then, combine the chocolate chips and milk in another pan.

Stir over medium heat until the chocolate has melted.

Spoon the chocolate evenly over the peanut butter mixture in the cups.

Top with chopped nuts, and place in the refrigerator to set for about 2 hours before serving. Because I’m such a rebel (didn’t you see the totally, rebel cup liners?) I topped these with a little bit of sea salt-they did not last long.

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