In a small sauce pan, melt together the butter, peanut butter and sugar. Once melted, add the graham cracker crumbs. Set aside.
In a separate pan, melt the chocolate chips and soy milk. Use a whisk to make the chocolate mixture nice and smooth.
Using a mini cupcake pan, place cupcake papers in the cups. (You could use regular cupcake tins too, but they are a lot to eat!) Next, pour the peanut butter mixture in and fill cups about 1/3 full, (if you like them more peanutty, fill them half full) then pour the warm chocolate mixture on top.
Sprinkle lightly with chopped peanuts. Place them in the freezer and serve frozen or cold. Makes 30 to 35 mini cupcake sized delights, or a dozen regular cupcake sized treats. You may have some chocolate ganache left over, in which case you should immediately pour it over ice cream and eat it!
35 servings
2 oz.