1 cup dark chocolate chips (60-70% cacao)
1/2 cup + 2T creamy salted peanut butter (coarse grind like 365)
2T sugar
1/4 cup crushed graham crackers (Trader Joe’s makes the best ones)
1 ice tray or 12 paper mini-muffin liners

Directions:

1. In a medium bowl mix 1C peanut butter, graham crackers and sugar together until well mixed. Put the chocolate into a microwave safe bowl and microwave on medium heat until just melted, stirring every 30 seconds or so. Mix 2T peanut butter into the chocolate. If the chocolate mixture is too thin place in the refrigerator for a few minutes – this will help make a thicker shell.

2. Place about 1t of the chocolate mixture into each ice cube hole or muffin liner. Once you fill 12 of them take the ice tray (or muffin liners) and tilt around to get all the sides covered in chocolate. Place the ice tray in the freezer until the chocolate sets, about 10 minutes.

3. Remove the tray from the freezer, place about 1T of peanut butter mixture into each chocolate shell and cover with the remaining chocolate mixture. You may need to microwave the chocolate again to melt it. Place the peanut butter cups back in the freezer for about 15 minutes. Remove from the ice trays and store in a sealed container in the refrigerator.