Tasty Tuesdays: Chocolate Peanut Butter Cups

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Welcome to Tasty Tuesdays!

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I went to Chicago last weekend to visit my sister and made these to bring with me.  Somehow though, we never even got a chance to eat them.  I think we were too stuffed each night when we got home to eat another thing!  We had lots of fun, went shopping, ate at some of our favorite restaurants, and had drinks one night at the Trump.  Our drinks were the only photograph I took all weekend!

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I saw the recipe for the peanut butter cups in the Parade Magazine in my Sunday paper one week.  The recipe is from Alicia Silverstone and is included in her book, The Kind Diet.  Her version is vegan, but I adapted it to a non-vegan version so I could use ingredients I already had on hand.  For the original recipe, click here.

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Ingredients:

- 1/2 cup butter

- 3/4 cup peanut butter; crunchy or plain (I use natural pb)

- 3/4 cup graham cracker crumbs (about 10 squares)

- 1/4 cup sugar

- 1 cup chocolate chips (I used dark chocolate)

- 1/4 cup milk

- 1/4 cup chopped peanuts, pecans, or almonds

Preparation:
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1.  Line a 12-cup muffin tin with paper liners.

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2. Melt butter in a small saucepan over medium. Stir in peanut butter, graham cracker crumbs, and sugar; mix well. Remove from heat. Divide mixture evenly among muffin cups, about 2 Tbsp per cup.
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3. Combine chocolate and milk in another saucepan. Stir over medium until chocolate has melted. Spoon evenly over peanut butter mixture. Top with chopped nuts. Refrigerate until set, about 2 hours.

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{ Makes 12 }

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If you like peanut butter you are going to love these!

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What did you cook this week?

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