A busy mother of three, Melissa devised this finger licking treat which marries two of life’s perfect flavors: chocolate and peanut butter. Gluten and dairy free, but chemical and preservative free as well, your kids will love these. Adults too, trust me!

Congratulations to Melissa, co-winner of the Pamela’s Products giveaway for submitting this wonderful treat!

Prep time: 20 minutes
Total time: 2 hours, 20 minutes
Yield: 12 peanut butter cups
Special tools: cup cake papers

1/2 c. butter of butter substitute (Earth Balance is GFCFSF)
3/4 c. crunchy peanut butter (unsweetened & unsalted – Earth Balance is a good choice)
3/4 c. GF graham cracker crumbs (8 individual S’moreables Graham Style Crackers, placed in a gallon-sized plastic bag and rolled with a rolling pin until in crumbs)
1/4 c. sugar or agave
1 c. chocolate chips (I actually used 1 1/2 c. cuz my family are greedy chocolate eaters)
1/4 c. almond or rice milk

1. Line 12 cupcake tins or 24 mini tins with paper liners (Melissa uses eco liners; I used small Panettone papers).
2. Melt butter in saucepan, then add peanut butter, graham cracker crumbs and sugar. Mix well until combined then remove from heat.
3. Evenly divide peanut butter mixture into paper liners (2 T each for regular size and 1 T for mini). Place in refrigerator.
4. Combine chocolate chips and milk in saucepan over low heat until melted. Spoon chocolate mixture over peanut butter mixture, smoothing with the back of a teaspoon.
5. Let sit in fridge or freezer for 2 hours (freezer works great too) and serve with crumbled peanut atop, if desired, alongside a tall glass of almond milk. Yum!