Dark Chocolate Peanut butter cups

First- line the mini-cups with mini-liners (2 or 3)

Use a pan w/ boiling water underneath a bowl with the chocolate chips in it to melt them.

Chocolate should be fully melted- like this- after you stir it for a while.

The peanut butter mixture

put 1/4 inch chocolate in the bottom

Then use a pastry brush to spread it to the sides.

balls of PB mixture

After freezing the bottom chocolate for 10 min. I put the PB balls in place- not touching the sides.

Then I covered them in chocolate and put it back in the freezer to set.

 Voila!

Ingredients:
3 cups bittersweet chocolate chips (60-70% cacao-I used Ghirardelli's)
1/3 cup + 2 tbsp. creamy peanut butter
1/4 cup confectioners’ sugar
1/4 cup crushed graham crackers
1 tsp. salt
In a bowl, mix together the peanut butter, confectioners’ sugar, salt, and graham crackers. I put mine in the fridge to harden up a bit as it’s easier to form into balls.

In a double boiler, carefully melt the chocolate (set a metal bowl on top of a saucepan with boiling water).
Use regular or mini cupcake tins and line them with cupcake liners. It is best to use 2-3 liners per each compartment as this will help hold the structure of the pb cup.

Using a pastry brush, brush the melted chocolate on the bottom and sides of mini cupcake liners; when in doubt, add more chocolate, since this will be the base for your candy. Place in the freezer for 10 minutes.

While those are in the freezer get out the peanut butter mixture and form into teaspoons or tablespoon balls depending on what size peanut butter cup you are making.

Remove the cupcake tins from the freezer, and place about one teaspoon of the peanut butter mixture in each cup, make sure to put it in the middle, not touching the sides of the cup. Spoon more melted chocolate on top of each cup, make sure to get the chocolate in around the sides too.

Place the peanut butter cups back in the freezer for another 15 minutes to set. Let them sit at room temp before devouring. Should make 24  mini PB cups.