Mini Peanut Butter Cups

Ingredients

• 1- 12 oz. bag chocolate chips
• 1/2 cup butter
• 1 cup peanut butter
• 1 package of graham crackers, crushed (1/3 of a standard box of graham crackers.)
• 1 cup powdered sugar
• Yield: About 3 dozen mini cupcakes, 2-3 of the mini foil pie pans.

Directions

1. Start by melting the chocolate chips in the microwave. Use power level 3 for about 3 minutes to start, stirring every 30 seconds. Then continue by 30-second intervals until it's just melted. Keep an eye on it so that it never gets too hot or it will seize.
2. *Note: You could use Chocolate Candy Melts or chocolate-flavored almond bark. That would eliminate the need to temper the chocolate.
3. To make the mini-sized peanut butter cups, line a mini-cupcake pan with paper liners.
4. Spoon about 1 tsp. of melted chocolate into each cup.
5. Use a food-safe paintbrush to brush the chocolate up the sides of the paper.
6. Be careful that you keep the chocolate relatively thick. You don't want to see the paper liners at all through the chocolate. If you do, it can be harder to get them out of the paper.
7. Put the pan into the refrigerator to set.
8. While your chocolate sets, make the filling.
9. Crush one package (sleeve) of graham crackers (not the entire box. Set aside.
10. Partially melt the peanut butter and butter.
11. Use the microwave for about 45 seconds on high.
12. Stir the butter and peanut butter to combine. Add the graham cracker crumbs and the powdered sugar. Stir to make a thick dough-like filling.
13. Place a small ball of the filling mixture into the chocolate cups that are now "set." Gently press the filling mixture to flatten the tops.
14. Spoon another small dollop of melted chocolate on top, and use that paintbrush to smooth it.
15. Doing a little swirl after spreading the chocolate helps to make the tops prettier and smoother.
16. Place the cups back in the refrigerator for 20 minutes
17. When they're set, you can peel back the papers, and enjoy!
18. Keep them in the refrigerator.