Ingredients:
- 1 cup creamy peanut butter
- 1/2 cup butter, softened
- 1/2 cup powdered sugar
- 1/4 cup graham cracker crumbs
- 1/2 cup semi-sweet chocolate chips
- 1/2 cup milk chocolate chips
- 1/4 teaspoon salt
Instructions:
- Prepare the peanut butter filling:
- In a large bowl, combine the peanut butter, softened butter, powdered sugar, and salt. Beat until smooth and creamy.
- Stir in the graham cracker crumbs until well combined.
- Assemble the cups:
- Line a mini muffin tin with paper liners.
- Spoon the peanut butter mixture into the prepared liners, filling them about 2/3 full.
- Refrigerate for at least 30 minutes to set.
- Melt the chocolate:
- In a microwave-safe bowl, melt the semi-sweet chocolate chips in 30-second intervals, stirring after each interval, until smooth.
- Do the same with the milk chocolate chips.
- Top the cups:
- Drizzle the melted semi-sweet chocolate over the chilled peanut butter cups.
- Allow the chocolate to set for a few minutes, then drizzle the melted milk chocolate over the top.
- Refrigerate:
- Refrigerate the cups for at least 1 hour, or until the chocolate is completely set.
- Enjoy:
- Remove the cups from the muffin tin and enjoy!
Tip: For a fun twist, add a small piece of Reese’s Peanut Butter Cup to the center of each cup before adding the chocolate.