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Chocolate Peanut Butter Cups

001This is adapted from The Vegan Cookbook.  Why waste time thinking up a clever title when you can be eating vegan food?  No author took credit, but the ISBN is 9781472311221.  The recipe made 30 candies in mini-muffin cups (with paper liners) which would be more authentically like Reese’s.  I cut the recipe in half and made 12 candies in a candy mold which was deep, meant for fillings.  This worked great.  There was just the right amount of peanut butter mix, but too much chocolate (which I poured into the bunny molds), so below I’ve cut back on the chocolate to try to make it more even.  Very easy.

Put in the top of a double boiler, with about an inch of boiling water in the bottom pot:

  • 5 oz. vegan semisweet chocolate
  • 1 T vegan margarine

Meanwhile, in a small microwaveable bowl, combine and microwave 20 seconds, until softened:

  • 2 T creamy peanut butter
  • 1 T margarine

Add and mix thoroughly with a fork:

  • 2 T vegan powdered sugar

Put 1 t melted chocolate into each cup (either paper mini-muffin cup or a deep chocolate mold), top with 1/2 t peanut butter filling (perhaps push down a bit into the chocolate), and then cover the filling with more chocolate.

Chill in fridge 1 hour or until firm.  You get chocolates out of a mold by lightly whacking them upside down on the counter or tapping on the back; it’s usually not a problem.

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