How to make it

  • Melt margarine in small saucepan.
  • Once melted, stir in peanut butter, cracker crumbs, sugar.
  • Spoon 2 tbsp into muffin tins lined with paper cupcake liners (the liners are a must).
  • Let cool and harden.
  • In small saucepan, melt together chocolate chips and soy milk until completely melted.
  • Spoon over top of peanut butter cups. Chill in fridge for several hours before serving.
  • Try changing it up by using crunchy peanut butter or different kinds of dairy-free chocolate.

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