Directions:
1. Preheat oven to 350°F (175°C). Grease a 12-cup muffin tin.
2. In a bowl, mix graham cracker crumbs, melted butter, and sugar until combined. Press mixture firmly into the bottom and sides of each muffin cup to form a crust. Bake for 8 minutes, then let cool.
3. In a separate bowl, combine peanut butter and powdered sugar until smooth. Spoon a layer of the mixture into each cooled crust.
4. Melt chocolate chips and butter together in a heatproof bowl over simmering water (or in the microwave in 30-second intervals). Stir until glossy.
5. Pour melted chocolate over the peanut butter layer in each cup, smoothing the tops with a spoon.
6. Refrigerate for at least 2 hours until fully set.
7. Gently remove from the muffin tin and serve chilled.
Prep Time: 20 minutes | Cooking Time: 8 minutes | Total Time: 28 minutes + chilling
Kcal: 310 kcal | Servings: 12 cups
