Little Nutter Butters


  • ½ c. non-dairy margarine, melted
  • 2 c. creamy natural peanut butter
  • 3 c. graham cracker crumbs
  • ½ c. pure maple syrup
  • 1 c. carob chips
  • ¾ c. peanuts, chopped


  1. Line a 12-cup mini muffin tin with paper liners. In a medium bowl, mix the melted margarine, peanut butter, graham cracker crumbs and maple syrup until well combined.
  2. If mixture is too dry, add more peanut butter or maple syrup. Put 1 tablespoon of mixture in each paper liner. Refrigerate until firm.
  3. Melt carob chips. Put a small swirl of melted carob on the top of each cookie and sprinkle with chopped peanuts. Store in refrigerator until ready to serve.
Browse Cook(s): Cinda Sanner Micheff Sisters
Browse Theme(s): Desserts

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.