Late night Candy bindge.....redemption time

I was really really really craving sugar last night,bad. I almost made it,but the dog needed walking and the 7 eleven was right there so....Waking up this morning feeling bloated and my teeth hurt. What I should of done was make something sweet myself. Taking control of the ingredients. I am always going to have a sweet tooth, even though I know all about how bad refined white sugar is. How it gives me headaches, gas, bad teeth, turns into nasty carbs, and leaves me just wanting more . I know all about the good alternatives, agave, molasses, brown rice syrup. All are more mellow on the system. Even honey (which basically breaks down in the body as same as sugar) but oh the flavor. So as a throw away the skittles and twix wrappers like keg cups after a party, I am struck by this thought. Today is a new day. Usually when I make choices that arn't so great I follow them up with more bad choices. Its the whole "ah well fuck it" way of doing things. There is no need to indulge myself again just because I fell off the sugar wagon. Its green tea and puffed millet (sprinkled with chia seeds) this morning...but when the urge comes calling again(2-3 days, tee hee) I think this would be a better choice, I neeed to up my dessert game...
Chocolate Peanut butter cups(so easy)whooooooaaaaaa!!!!

• Prep time: 15 minutes
• Cook time: 2 hours 15 minutes
• Total time: 2 hours 30 minutes
• Servings: 12

• 1/2 cup(s) of Earth Balance butter
• 3/4 cup(s) of crunchy peanut butter (preferably unsweetened and unsalted)
• 3/4 cup(s) of graham cracker crumbs or 10 graham cracker squares
• 1/4 cup(s) of maple sugar or other granulated sweetener
• 1 cup(s) of grain-sweetened, nondairy chocolate or carob chips
• 1/4 cup(s) of soy, rice, or nut milk
• 1/4 cup(s) of chopped pecans, almonds, or peanuts

Steps

1. Line a 12-cup muffin tin with paper liners. (If You Care makes unbleached liners made from recycled paper.)
2. Set aside.
3. Melt the butter in a small saucepan over medium heat.
4. Stir in the peanut butter, graham cracker crumbs, and maple sugar and mix well.
5. Remove the mixture from the heat.
6. Evenly divide the mixture, approximately 2 tablespoons per cup, among the muffin cups.
7. Combine the chocolate and milk in another pan.
8. Stir over medium heat until the chocolate has melted.
9. Spoon the chocolate evenly over the peanut butter mixture.
10. Top with chopped nuts.
11. Place in the refrigerator to set for at least 2 hours before serving.
12. They are great soft, but even better a little firmer!