Chocolate Peanut Butter Cups
graham cracker crumbs
semisweet or milk chocolate chips
(milk will work, too)
Line a mini muffin tin with paper.
In a microwave safe bowl, melt butter and peanut butter (about 45 seconds).
Stir in cracker crumbs and sugar.
Spoon evenly into the muffin tin cups and refrigerate for 15 minutes, until hardened.
After the peanut butter mixture has set, combine cream and chocolate and melt in 30 second intervals in the microwave. Stir until smooth.
Spoon over the peanut butter mixture, sprinkle with salt and refrigerate for at least 30 minutes.
Keep covered and refrigerated.
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