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In the Vegetarian & Vegan News...
   VegSource Interactive, Inc. | Recipes!

Peanut Butter Cups
By Chef Deb

Easy Peanut Butter Cups

1 & 1/2 cups chocolate chips
1 cup peanut butter
1/3 cup soymilk powder (vanilla preferred)
1/4 cup powdered sugar


 



Melt chocolate chips in microwave (about 1 - 1 & 1/2 minutes).
Beat melted chips well, until lumps are gone.
Beat in peanut butter.
Beat in soymilk powder.
Beat until thoroughly blended.
Spray foil mini-muffin papers or a sheet of wax paper with no-stick spray.
Using two spoons, drop dollops of mixture into muffin papers
or onto wax paper.
Chill in fridge until firm.
Put into plastic bags, and store in fridge.

----

Peanut Butter Cups

12 oz chocolate chips
1 cup peanut butter
1/4 cup soymilk powder (vanilla preferred)
1/4 cup powdered sugar

Melt half of the chocolate chips.
Spray foil mini-muffin papers or a sheet of wax paper with no-stick spray.
Spread some melted chocolate into bottoms of muffin papers, 1/4" thick).
Chill until firm.
Mix soymilk powder and powdered sugar into peanut butter.
Spread some of this on each chocolate disk.
Melt some more chocolate, and put on top of peanut butter filling.
Chill until firm.
Keep refrigerated.

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Peanut Butter Cup Pie

Crust:
1 graham cracker crust

Filling:
1 cup peanut butter
1 cup sugar
6 oz veg*n cream cheese (Tofutti Better Than Cream Cheese)
3 Tbsp melted margarine
1 Tbsp vanilla
1 cup Hip Whip or other whipped topping

Chocolate Topping:
1/2 cup soy creamer or soymilk
4 oz semisweet chocolate
1 Tbsp margarine
1/4 cup finely chopped peanuts (optional)

Combine peanut butter, sugar, cream cheese, margarine, and vanilla. Whip until smooth.
Fold in whipped topping.
Fill pie shell.
Chill thoroughly.
Melt creamer, margarine, and chocolate.
Spread over pie.
Sprinkle with chopped peanuts, if desired.
Chill very well.

 
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