Ingredients

The following ingredients have 12 Servings
  • 12 ounces milk chocolate ((or chocolate of your choosing))
  • 1/2 cup creamy peanut butter
  • 1/3 cup graham cracker crumbs
  • 3/4 cup powdered sugar
  • 1 tablespoon butter
  • 1/2 teaspoon vanilla

Instruction

  • Add peanut butter and graham cracker crumbs to a mixing bowl. Stir together with a wooden spoon until well blended.
  • Microwave butter in a small bowl until melted. Pour butter and vanilla into the peanut butter mixture and stir to combine.
  • Add powdered sugar and stir until the powdered sugar is fully incorporated into the peanut butter.
  • Take a heaping tablespoon of the peanut butter mixture and shape it into a disk about the size of a silver dollar. Repeat until you have 12 disks.
  • Melt chocolate in a microwave-safe bowl. Heat for 30 seconds and then stir. Repeat until the chocolate is smooth.
  • Place foil, paper, or silicone baking cups into miniature muffin tin cups. Pour 1 tablespoon of chocolate into each cup. Then add a peanut butter disk on top of the chocolate. Top with more chocolate to cover the peanut butter and fill the cup. (Reheat chocolate as needed to keep it melted.)
  • Refrigerate candies for 20 minutes or until firm. Keep refrigerated or in a cool area until ready to serve.