Peanut Butter Cups
- 2 full sheets of graham crackers
- 1/4 tsp. salt
- 1/2 c. peanut butter
- 2 tablespoons of honey
- 12 oz. semi-sweet chocolate, chopped
Line a 12 cup mini muffin pan with small paper cups. Process crackers and salt in a food processor until ground. Transfer to a bowl, stir in peanut butter and honey. Chill for 10 minutes.
Line a plate with plastic wrap. Divide peanut butter mixture into 12- 1 tablespoon balls. Flatten slightly. Place on a plate, cover with plastic and and chill.
Place chocolate in a bowl set over a pan of simmering water. Stir until chocolate is smooth. Remove from heat and cool slightly.
Spoon 1 tsp. of chocolate into each paper cup, spreading halfway up the sides to coat. Chill until hardened, about 30 minutes. (keep remaining chocolate at room temperature)
Press a peanut butter disc into each shell. Spread 1 tablespoon of chocolate onto the top of each cup. Chill until firm, about 1 hour. Keep refrigerated until ready to eat.