1 cup creamy peanut butter (I use the lite creamy version) or 1 cup chunky peanut butter ( I use the lite creamy version)
1 1/2 cups graham cracker crumbs
1 cup butter or 1 cup margarine, melted
1 cup icing sugar
3 cups chocolate chips ( milk, mint, semi-sweet, whatever you have, I prefer milk chocolate but have used different kinds)
In a large bowl mix peanut butter, cracker crumbs, melted butter, and sugar. Use a whisk if it’s lumpy.
I then use my smallest cookie scoop and fill, not quite to the top, Wilton 1 1/4 inch diameter mini baking cups. (You can buy them at Wal-Mart, and the fancy ones at Michaels.).
Put them on a cookie sheet and stick them in the freezer to set.
In the meantime melt the chocolate chips. Use a spoon and put a dollop on top, spread it out to the edges.
Return to the freezer to set the chocolate.
I’ve also used a Ziploc baggy with the corner snipped to fill the cups but find my cookie scoop much easier.
If you don’t have the mini baking cups you can spread into a 9×9 baking dish but I recommend lining with foil and when set; remove, turn upside down and cut into the peanut butter side.
Recipe courtesy of food com