Peanut Butter CupsUser Submitted Recipe
8oz. Semi-sweet chocolate
8oz. Milk chocolate
1/2 c Graham crackers, crushed
1/2 c. powdered sugar
2/3 c. smooth peanut butter
24 mini cupcake liners
Melt semi-sweet and milk chocolate together in a double boiler until smooth. Remove from heat and using a spoon or brush, spread the chocolate evenly onto each of the cupcake liners. Place liners in a mini muffin tray so the chocolate retains its shape and place the tray in the freezer for at least 10 minutes.
While the chocolate freezes, mix together the graham crackers, powdered sugar, and peanut butter until it forms a ball.
After 10+ minutes, remove mini cupcake tray from freezer and press a heaping teaspoon of the peanut butter mixture into each chocolate shell.
Cover peanut butter with more melted chocolate and freeze again for 20 minutes or more.
Remove liners and enjoy!
These can be stored in the fridge or freezer.