Frozen Peanut Butter Cups

adapted from Miki, RandomGirl.com

1 cup non-dairy butter (try Earth Balance)
¾ cup peanut butter
¾ cup graham cracker crumbs
¼ cup sugar
¼ cup vegan chocolate chips (try semi-sweet chocolate chips by Ghirardelli or Whole Foods)
12 cupcake liners

Directions:

1. Melt the non-dairy butter in a small saucepan. Meanwhile, use a fork to mash up the graham crackers on a plate.
2. Once the vegan butter is completely melted, stir in the peanut butter, graham cracker crumbs, and sugar.
3. Spoon about 3 tablespoons of this mixture into muffin tins lined with paper cupcake liners. The liners are a must!
4. Drop about 8-10 chocolate chips into each peanut butter cup.
5. Freeze overnight and enjoy cold. Store leftovers in the freezer.