- 3/4 cup peanut butter
- 1/3 cup icing sugar
- 2 tbsp graham cracker crumbs
- 1 box of semi-sweet baking chocolate (225g)
2. 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 =P
3. Line 24 mini-muffin tins with paper cups. Set aside
4. Chop the baking chocolate into smallish pieces. This way it takes less time to melt and you don’t risk burning the chocolate. Set the knife over the chocolate and firmly press down on the back of the blade. This means less effort! Yay! No sawing through hard, dense, chocolate.
5. Transfer to a heat-proof bowl. Look at alllll that chocolate ^___^
6. Over a pot with hot water on medium heat, melt the chocolate until smooth. Once completely melted, removed immediately. Don’t want to burn it, chocolate is pretty sensitive to heat.
7. 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.
8. I forgot to take a picture of piping the peanut butter into the cups but it’s pretty self explanatory. Pipe 3/4 full.
9. You may have to reheat the chocolate so it’s melty and delicious again, but only for about 2-3 minutes over medium heat. With a small spoon, cover the peanut butter mixture with chocolate.
10. Chill in freezer/fridge again, and then OMNOMNOM.
You know what to do.
- Keep in the fridge. They melt like nobody’s business.
- Consume with milk <3