Note: Instead of chips I have used melted Chocolate Almond bark, but DO NOT add additional peanut butter flavoring to almond bark.
:: Directions ::
1. Place mini cupcake holders in 2 mini muffin pans and set aside.
2.Place graham cracker squares in a large, resealable plastic bag and use a rolling pin to crush the crackers until broken into crumbs. Pour crumbs into a bowl and set aside.
3. Pour melted butter over graham crackers, then add powdered sugar and vanilla, stirring to incorporate. Stir in peanut butter and mix until fully combined.
4. Put chocolate chips in a microwave‐safe bowl and melt in 20‐second increments, stirring in between, until fully melted.
*For more peanut butter flavor, add 1‐2 tablespoons of peanut butter and stir to combine.
5. Layer melted chocolate to bottom of cup, add peanut butter batter spoonful then melted chocolate to fill cup.
6. Chill til chocolate is firm or in refrigerator for 2‐3 hours . Store in air tight container and keep in cool space til serving.
Alternative Directions For Bars::
Bars can be frozen up to 2 months. Thaw overnight in the refrigerator.
1. Line an 8x8‐inch glass pan with parchment paper and set aside. Pour peanut butter batter into pan into lined baking dish. Pat Slightly til evenly displayed.
2. Pour smooth melted chocolate over the peanut butter batter and chill in refrigerator for 2‐3 hours. To serve, allow pan to warm slightly before cutting into squares.
