Vegan Gluten Free Chocolate Peanut Butter Cup Bars

arguably the most deliciously beautiful union, to date...



meanwhile, in 1928...

chocolate, 
do you take thee peanut butter to be your lawfully wedded lover,
to have and to hold from this day forward, 
for better or for worse, 
for richer, for poorer, 
through sickness and in health, 
to love and to cherish?
-I do.

peanut butter, 

do you take thee chocolate to be your lawfully wedded lover,
to have and to hold from this day forward, 
for better or for worse, 
for richer, for poorer, 
through sickness and in health, 
to love and to cherish?
-I do.

and the world would never be the same...





Vegan Gluten Free Chocolate Peanut Butter Cup Bars
makes one 8"x8" pan

-3/4 cup creamy peanut butter
-1/4 cup vegan buttery spread
-1 Tablespoon pure vanilla extract
-1 cup finely crushed gluten free graham crackers
-1 cup powdered sugar

-3/4 cup non-dairy chocolate chips
-3 Tablespoons peanut butter

for bars
1. Line 8x8 pan with parchment paper or grease.
2. Combine peanut butter, vegan buttery spread, vanilla, crushed graham crackers, and powdered sugar.
3. Spread and press firmly into prepared pan and place in the fridge.
4. Melt chocolate chips and 3 Tablespoons peanut butter in a double broiler over medium heat 
(or a heat-safe glass bowl over a saucepan filled with about an inch of water.)
5. Spread with a spatula over cooled peanut butter mixture.
6. Chill in fridge at least a half hour.

for peanut butter cups:

1. Pull out silicone cupcake cups, no need to grease or line.
2. Combine peanut butter, vegan buttery spread, vanilla, crushed graham crackers, and powdered sugar, set aside.
3. Melt chocolate chips and 3 Tablespoons peanut butter in a double broiler over medium heat 
(or a heat-safe glass bowl over a saucepan filled with about an inch of water.)
4. Using a small spatula, scoop about a Tablespoon of chocolate into each mold and spread into corners and 
partially up the sides. Place in freezer for 5 minutes or until hardened.
5. Drop peanut butter mixture by rolled and somewhat flattened 2 teaspoonfuls into chilled chocolate-filled 
cupcake cups. Scoop another Tablespoon of chocolate over the top and spread around the sides of the peanut butter.
6. Chill at least a half hour.
Enjoy!

notes:

adapted from this recipe
a quick way to crush graham crackers without dirtying your blender or food processor: 
place graham crackers in a zip-top bag, seal, and use a rolling pin to roll out and crush.
optional substitutions...
-peanut butter: any other nut or seed butter
-vegan buttery spread: coconut oil
-gluten free graham crackers: can use any graham crackers, store bought or homemade


















Mangia! Mangia!