If you like Reese's Peanut Butter cups, you'll love this easy recipe from "The China Study Cookbook" by Leanne Campbell, Ph.D. Easy to prepare and most yummy!
Makes 9 servings or about 20 small bite size pieces.
1 cp low-fat graham crackers, crushed
1/4 cp crushed walnuts
1/2 cp reduced fat, unsweetened coconut
1/3 cup natural peanut butter
1/4 cp non-dairy milk (I used vanilla flavored almond milk)
1 cp non-dairy chocolate chips
5 T non-dairy milk
Crush graham crackers in food processor.
In a separate bowl, add walnuts, coconut, and peanut butter.
Stir in the crushed graham crackers.
Slowly add the non-dairy milk and mix well.
Spread mixture evenly in 9 x 9 nonstick baking dish. (I lined my pan with parchment paper.)
In a saucepan, milt the chocolate with the almond milk (or rice milk, if you prefer) over medium heat. Stir until smooth.
Spread chocolate mixture over the peanut butter mixture. Refrigerate for 1 hour or until hardened. Cut into squares and enjoy.
I cut them in bite size pieces and it made between 20 and 25.