- 3/4 cup peanut butter
- 1/3 cup icing sugar
- 2 tbsp graham cracker crumbs
- 1 box of semi-sweet baking chocolate (225g)
- Mix peanut butter, icing sugar, and graham cracker crumbs in a bowl until incorporated.
- Transfer to a piping bag/ziploc bag. You don't really need a piping tip for this, just snip off a corner. Don't make the corner too small or else you'll have a hard time squeezing the mixture out; it's kinda thick.
- Line 24 mini-muffin tins with paper cups. Set aside
- Chop the baking chocolate into smallish pieces.
- Transfer to a heat-proof bowl.
- Over a pot with hot water on medium heat, melt the chocolate until smooth. Once completely melted, removed immediately.
- With a small spoon. spoon about a tsp of chocolate into the cups and cover the liner with chocolate. It's actually easier to pick up the liner and do it in your hand but I lined the cups ahead of time so I didn't fumble with chocolate while trying to separate the paper liners. Put these in the freezer for about 4-5 minutes or in the fridge for 8-10.
- Pipe the peanut butter mixture into the cups, filling them 3/4 full.
- You may have to reheat the chocolate, but only for about 2-3 minutes over medium heat. With a small spoon, cover the peanut butter mixture with chocolate.
- Chill in freezer/fridge again before serving.
You know what to do.
- Keep in the fridge. They melt like nobody’s business.
- Consume with milk <3