Description Edit

Always check the ingredients to make sure the product is vegan.

Ingredients Edit

Directions Edit

  1. Melt margarine in a small saucepan.
  2. Once melted, stir in the peanut butter, cracker crumbs, and sugar.
  3. Spoon about 2 tbsps into muffin tins lined with paper cupcake liners (the liners are a must).
  4. Let them cool and harden a bit.
  5. In a small saucepan, melt together the chocolate chips and soy milk until completely melted.
  6. Spoon over the top of the peanut butter cups.
  7. Let set in the fridge for several hours before serving.