Step One: Put some mini paper cup holders into a small freezer friendly container. Use some if you care mini baking cups as molds for your peanut butter cups! These work excellent for this purpose as they are just the right size and are made of parchment paper so there is no sticking at all.
Step Two. Melt together semi sweet chocolate chips with peanut butter and vegan margarine. I love cocoa camino the best! I measured out about 1/2 cup chocolate chips, 2 tablespoons of peanut butter and 1 tablespoon of vegan margarine. Melt and stir together.
Two vegan margarines I like are Becel and Earth Balance.
Use the peanut butter of your choice! I have had a life long love of creamy smooth Kraft peanut butter! I recently discovered Earth Balance Creamy coconut peanut butter! Any peanut butter you love will do here. Crunchy would also be nice I'm sure!
Use the peanut butter of your choice! I have had a life long love of creamy smooth Kraft peanut butter! I recently discovered Earth Balance Creamy coconut peanut butter! Any peanut butter you love will do here. Crunchy would also be nice I'm sure!
Step Three. Spoon equal amounts of melted chocolate mixture into each mini paper cup holder. Let cool slightly - a few minutes or so.
Step Four. I am a big peanut butter lover so these fit my need perfectly as it is used TWICE in this recipe!! So now get out the peanut butter one more time. Using a little plastic baggie works great for this part. Snip a piece off the corner and squeeze little swirls on top of each of your slightly cooled peanut butter cups. It will sink a lil but make sure to do enough of swirl so a lil sticks up. Top with one cheerio pressing down slightly.
Step Five. Put in freezer till firm. Enjoy! These are best eaten straight out of freezer as they don't have enough hydrogenated fat to stay super firm for long at room temperature! That makes them super healthy - right?
