- 16 oz chocolate chips of your choice I used semisweet, but you can use milk chocolate or bittersweet chocolate
- 1/2 cup unsalted butter melted
- 1 cup graham cracker crumbs grind them in a food processor
- 1 cup confectioners’ sugar
- 1 cup peanut butter
In a medium bowl, mix together the melted butter, graham cracker crumbs, confectioners’ sugar, and peanut butter until well blended.
Line mini muffin pan with candy liners. Put chocolate chips into a microwave safe bowl and microwave for about 60 seconds. Mix with large wooden spoon. Microwave again for 30 seconds. Stir again. if chocolate is not yet completely melted and smooth, repeat at 30 second intervals.
Take a small spoon and scoop some melted chocolate into the bottom of each cupcake liner so that it completely lines the bottom (you want it thick enough to hold in the filling but not too thick so that you don't have room for filling the cups). Take the back of the spoon and dip into chocolate and line the inner sides of the cupcake liners with chocolate as well. Repeat with all cupcake liners. Once the inside of the cupcake liners has been completely coated with chocolate, put in the refrigerator to harden, for about 20 minutes.
Remove liners from fridge after the chocolate has hardened. Take a small spoonful of peanut butter mixture and place into each chocolate cup. Take a spoonful of the remaining melted chocolate and pour on top of peanut butter filling until you can no longer see the peanut butter. Repeat with remaining cups. To smooth and level out the tops of the chocolate cups, tap the bottom of the muffin pan against hard surface (like the counter) which will settle the chocolate. Place cups in fridge for another 20 minutes until chocolate is hardened. Serve straight out of fridge. Keep remaining in refrigerator or freezer.