Peanut Butter Cups


1 1/3 cups chocolate chips
1 tbsp shortening
Peanut Butter Filling:
2 tsp earth balance butter
3/4 tsp non-dairy milk
1/4 cup brown sugar
1/2 cup peanut butter
2 tbsp graham cracker crumbs
1/2 tsp vanilla
Melt the chocolate and shortening. Using your finger, a spoon, or my preference – an unused large paintbrush, paint the bottom and sides of 24 mini cupcake liners. My advice – don’t paint all the way up the wall because it will be difficult to remove them. Leave a little gap of space at the top.
Microwave the butter, milk, and brown sugar until syrupy. Stir. Add in the remaining ingredients and combine. This mixture should be thick, and shouldn’t really stick to the walls or bottom of the vessel it is in. If yours is too thin, add a bit of powdered sugar to absorb the moisture. Ball up about tsp-sized balls of this mixture and place in each cooled chocolate cup (still in liner). Squash the filling lightly so it is flat on top and fills the cup. Paint a chocolate topping on each cup. You will probably need to reheat the chocolate to do so. Let cool completely.
Credit: The Vegan Cookie Connoisseur by Kelly Peloza

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