Ingredients
Chocolate:
1 1/3 cups chocolate chips
1 tablespoon shortening
Peanut Butter Filling:
1 tablespoon margarine
1 teaspoon soy milk
1/3 cup light brown sugar, packed
3/4 cup peanut butter
3 tablespoons graham cracker crumbs
1 teaspoon vanilla
Preparation
Melt the chocolate chips and shortening in your makeshift double boiler. Spoon some melted chocolate into the bottoms of the molds, then coat all sides of each cup using your finger. Set aside the rest of the chocolate, keeping it warm, to use for the tops of the peanut butter cups. Place the chocolate-coated molds in the freezer.
Filling: In a small saucepan, melt the margarine over medium-low heat. Add the soy milk and brown sugar and stir until syrup-y, about 30 seconds. Stir in the peanut butter, graham cracker crumbs, and vanilla and continue to stir until the mixture collects into a ball and does not stick to the sides. Remove from heat and transfer the peanut butter filling into a small bowl.
Assembly: Take the chocolate mold out of the freezer and patch up any holes with a bit of chocolate. Using 1 1/2 teaspoons each, place some of the peanut butter filling in each chocolate-coated mold and smooth out the tops. Using the remainder of the chocolate, coat the tops of the peanut butter cups. Chill in the fridge or freezer until the chocolate hardens, then pop out of the molds and enjoy!
