I’m not going to write back to all 80 comments I have on March’s Mindful Fiber post. That’s a lot of comments. I appreciate and have read every one. It would take a really long time to write back to every one.

But I’ll make it up to you with a recipe.

Peanut Butter Cups

Makes 12 mini-muffin size cups of yum.

for the peanut butter part:
1/4c. faux butter (I like Earth Balance)
6 T. peanut butter (the stirring kind sets best, but use what you have)
6 T. graham cracker crumbs (mashed by hand or in a food processor)
2 T. sugar

for the chocolate part:
1/2 c. chocolate chips (Ghirardelli semi-sweet are dairy free)
2 T. some kind of milk (soy sets better than organic dairy)

other stuff:
mini muffin pan
mini muffin papers

Here’s what you do:
1. Melt the faux butter in a small pan. Add the PB, graham cracker crumbs, and sugar and stir it all up. Once the mixture is melty and gooey, you can set it aside and tend to the chocolate.
2. I put the chips and milk in a microwavable container and microwave for 35 seconds. Then I stir until blended. You could also melt everything in a pan on the stove top.
3. Now it’s decision time. Do you want the chocolate on the bottom or the peanut butter on the bottom? I like the chocolate on the bottom because they come out of the wrappers more easily. But the chocolate on top is definitely prettier. Plus you can sprinkle a little bit of salt on top for extra yum.
4. Made up your mind? Divide whichever goes on the bottom into your muffin papers and follow that with whatever you are putting on the top.
5. Into the ‘fridge!
6. Wait. It takes a few hours for them to set. Lick all the pans while you are waiting.
7. Eat them all at one time and then feel ill and bad about yourself!
8. Repeat.