1 hour 30 minutes to prepare serves 15
- 2 cups milk chocolate chips
- 2 tablespoons shortening
- 3/4 cup chunky peanut butter
- 1 cup confectioners’ sugar
- 1/4 cup light brown sugar
- 1/4 cup butter
- 2/3 cup graham cracker crumbs
Line a mini-muffin tin with cupcake liners, set aside. Line a baking sheet with parchment paper, set aside.
In a medium saucepan, combine peanut butter, butter, and the brown sugar. Heat until completely melted, and starting to bubble a little, stirring constantly.
Remove from the heat, then add the powdered sugar and graham cracker, about 1/4 cup at a time, stirring until completely combined before adding more. Set aside to allow to cool.
Meanwhile, melt the chocolate chips and shortening together in the microwave in 30-second increments, stirring after each increment until melted.
Spoon a little melted chocolate into the bottom of each lined muffin cup (you want to leave chocolate leftover.)
Use a heaping teaspoon to scoop out the peanut butter mixture, and roll into a thick disk (you want it to fit comfortably into the muffin tins without quite touching the edges) for each cup in the mini muffin cup. Once finished with all of the peanut butter mixture, refrigerate both the muffin tins and the peanut butter for 30 minutes.
Place a peanut butter patty into each lined up in the tin, then use a scoop or a spoon to add more melted chocolate on top (you’ll probably need to re-melt the chocolate in the microwave for a few more 30 second bursts). Make sure the chocolate goes over and around each patty.
Refrigerate again for 30 minutes, then serve! Store in the fridge or freezer.