Peanut Butter Cups

I assumed that these would be a fairly painful and difficult process but they were insanely easy and quick to make. I believe it took Lindsey and I about 30 minutes to make these from start to finish, and we even allowed ourselves a quick break to lick chocolate out of a bowl. MmmMMmmmm. In this recipe we used crunchy peanut butter rather than creamy, ghirardelli dark chocolate chips, and regular sugar rather than powedered. The combination of the crunchy peanut butter and the grain from the regular sugar gave us the same mouthfeel you would get from a regular reese's cup.

1 cup peanut butter
1/2 cup sugar
1 1/2 cup vegan chocolate chips
12 mini paper cupcake cups

- Oil the paper cups and have ready on the side.
- Microwave the chocolate chips for 2 1/2 minutes at 50% power.
- Use spoon to spread a thick layer of chocolate into the entire paper cup, making sure to get into the crevices.
- Place in freezer for 10 minutes and allow to harden.
- Combine peanut butter and sugar in a small dish and microwave until slightly melted, mix well, and spoon onto chocolate cups.
- Top with more chocolate, we found it best to fill the cups to the very very very tippy top. We like chocolate.
- Return to freezer and allow to harden once more... or not. We ate them melty too.