I can’t begin to tell you how good these are.  I made them in regular muffin tins –intense! – but you can also make them in mini-muffin tins and snack on them straight from the freezer.

½ cup margarine
¾ cup crunchy peanut butter
¾ cup graham cracker crumbs 
¼ cup granulated sugar
1 cup chocolate chips
¼ cup soy milk or nondairy creamer
Line a 12-cup muffin tin with paper liners or line a mini-muffin tin with paper liners. Set aside.

Melt margarine in small saucepan over medium heat. Stir in peanut butter, graham cracker crumbs and sugar. Mix well and remove mixture from heat. Evenly divide mixture, approximately 2 tablespoons per cup, among muffin cups or 1 tablespoon for mini size.

In another pan, combine chocolate and soy milk. Stir over medium heat until chocolate has melted. Spoon the chocolate evenly over peanut butter mixture. Place in refrigerator to set for at least 2 hours before serving. Freeze well.

By Emuna Braverman and Elizabeth Kurtz, of www.gourmetkoshercooking.com

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