"Peanut Butter Cup" Bars
1 package vegan graham crackers (about 9 crackers), crushed into small crumbs
2 cups powdered sugar
1 cup peanut butter
1/2 cup vegan margarine, softened
1 cup vegan chocolate chips
1 teaspoon oil
1. In a bowl, thoroughly mix together graham cracker crumbs, powdered sugar, peanut butter, and margarine.
2. Spread the mixture onto the bottom of a 9x13" pan. In a small microwave-safe bowl, combine the chocolate chips and oil, and microwave for 30 seconds.
3. Mix the chocolate and continue to microwave at 10 second intervals until the chocolate is creamy and spreadable.
4. Spread the chocolate over the peanut butter mixture and place the pan into the refrigerator until the chocolate has hardened.
Source of recipe: My sister made these a while back, and they are amazing!
SO HOW'D IT GO?
These were delicious! I made them (twice) in ball form and they were a hit at both parties I brought them to. The balls require 2-3 times the amount of chocolate but they're adorable served in tiny muffin papers. They also require a lot more time to assemble. I think it's worth it but I can see how others might disagree.
Not knowing what kind of peanut butter was intended for this recipe, I used old-fashioned crunchy peanut butter. I also used semi-sweet chocolate chips and coconut oil for the chocolate sauce. These babies are really sweet but that's how they're supposed to be... small and super sugary! You only need to eat one or two to be satisfied.
To make the balls, I followed the recipe exactly. The balls need to be packed tightly (like you're making a tiny snowball) but the peanut butter "dough" will be wet enough to hold everything together as long as you're using well-stirred old-fashioned peanut butter (the kind with the oil sitting on top). After dipping the balls in chocolate, I used forks to get the excess chocolate off and then put the balls on a cookie sheet to cool in the freezer. I only put them in muffin cups after they cooled. This step is essential becauseotherwise they can end up looking pretty messy. I've been able to make 35-40 slightly smaller than ping pong ball sized chocolate balls each time from this recipe.
These can get "sticky" at room temperature so I like to keep them in the fridge until I serve them. This recipe is a keeper (and one that should be shared widely)!
holy guacamole. i almost wish i never found this recipe! these are obscenely good and impossible to rip yourself away from. i've made these 3 times in the past month and can hardly share them fast enough before i eat them all myself
i use organic EV coconut for the oil which makes the chocolate that much more lucious. for some reason, my peanut butter "dough" always comes out WAY too dry, so i slowly mix in 3-4tbs non-dairy milk to bring it to that perfect tacky consistency to spread into the pan... someone get these things away from me before i go into sugar shock
Hi, it seems delicious! Thanks!
I don't have this Graham crackers in my country, but a similar. Can you explain in 'cups' or grams how much is needed?
These came out great, my whole family loved them, but a bit sweet. I used graham crackers that had less sugar in them and ony put one cup of sugar and they were still very sweet. Next time im going to make them with just 1/2 cup suar.
These are really good! My non-vegan family & friends enjoyed them! (I rolled a few balls of the 'dough' up and dunked it in melted chocolate as suggested above. Oh. My. Gosh. YUM!)
These were delicious! I made them and took to a dinner party. Everybody wanted more!
These make great easter eggs when rolled into egg shapes and dipped in the melted chocolate!
Yum!!! These are so delicious. Because I have a peanut allergy I used almond butter, and because I was out of graham crackers I crushed up ginger snap cookies. At first I thought the ginger snaps might be too spicy in the mixture, but on the contrary, it was a definite party for the taste buds! I also freezed them due to lack of patience :)
Have made these twice, substituting (well ground up) walnuts and pecans for the graham crackers. I also cut down a bit on the vegan butter and sugar to be a little more healthy.
Will be making this many times again, thanks for the recipe
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