Chocolate Peanut Butter Cups
- one stick (1/2 cup) unsalted butter
- 3/4 cup peanut butter (I like to use crunchy but you can use w/e you want.)
- 3/4 cup graham cracker crumbs (This would be about 10 crackers or you can buy the crackers that are already ground up.)
- 1/4 cup granulated sugar
- 1 cup chocolate chips (I use semi-sweet but you can use w/e flavor you want.)
- 1/4 cup milk (Same with everything else. I use regular milk but any dairy or non will work.)
- Nut topping...I like to use walnuts but you can use peanuts, almonds, pecans...ect...
- Line a cupcake tin with liners.
- Melt the butter in a saucepan over medium heat. Add PB, graham crackers and sugar. Stir for a minute to combine everything.
- Once mixed, evenly divide between the cups. It should be about 2 tablespoons each.
- For the chocolate...heat a saucepan over a low-medium heat, add the chocolate and milk. Grab a whisk and stay close by. Keep stirring and make sure the chocolate doesn't burn.
- Once it is totally melted and mixed, spoon over the PB mixture in the cupcake tin. Sprinkle with nuts.
- Put the tin into the fridge for 2 hours or overnight. I personally like to keep this in the fridge. I think they taste really good cold but at room temperature, they taste great as well.
