Now mind you, I am sending you the recipe straight up as it is. Vegan. Make any adjustments you need. I don't have special graham crackers and I just use regular old chocolate chips.
1/2 cup Earth Balance butter
3/4 cup crunchy peanut butter
3/4 cup graham cracker crumbs (about 10 squares)
1/4 cup maple sugar or other granulated sweetener (sometimes I use brown rice syrup)
1 cup grain-sweetened, nondairy chocolate or carob chips
1/4 cup soy, rice, or nut milk
1/4 cup chipped pecans, almonds, or peanuts
Line a 12-cup muffin tin with paper liners.
Melt the butter in a small saucepan over medium heat. Stir in the pb, graham cracker crumbs, and maple sugar and mix well. Remove the mixture from the heat. Evenly devide the mixture, approximately 2 Tbsp per cup, among the muffin cups.
Combine the chocolate and milk in another pan. Stir over medium heat until the chocolate has melted. Spoon the chocolate evenly over the pb mixture. Top with chopped nuts. Place in the refrigerator to set for at least 2 hours before serving.