1/2 C Earth Balance Butter
3/4 cup crunchy Peanut butter
3/4 Graham cracker crumbs (healthy valley or other low sugar type)
1/4 maple sugar
1 cup vegan chocolate chips
1/4 non dairy milk
1/4 chopped pecans
Line muffin tin with paper liners
Melt butter in sauce pan over med heat
Stir in peanut butter, graham crackers crumbs and maple sugar. Remove from heat
Divide mixture in the muffin tin
Combine the chocolate chips and milk in a pan and heat over med until melted
Spoon chocolate over peanut butter mixture
Sprinkle with chopped pecans
Refridgerate for at least 2 hours
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