Updated: Oct 26, 2018
1 bag of Simple Mills pecan cookies 1/4 cup melted vegan butter 1 cup peanut butter 1 cup vegan semi-sweet chocolate chips 2/3 cup vanilla almond milk paper cupcake tins
In a food processor blend the cookies and melted butter until the mixture is crumbled. Using a spoon scoop the cookie mixture into the cupcake cups and press down so the top of the mixture is flat.
In a bowl spoon in peanut butter and then put it in the microwave for 30 seconds. Spoon 1-2 tbsp of melted peanut butter on top of the cookie mix in the paper cups. Freeze the peanut butter and cookie mix for 20-30 minutes.
Add the chocolate chips and vanilla almond milk to a sauce pan. The heat should be low and the chocolate chips should melt slowly. Pull the cups from the freezer and spoon 1-2 tbsp of melted chocolate on top of the peanut butter. Put the cups back in the freezer for 10 minutes.