1/3 C graham cracker crumbs
3/4 C powdered sugar
3/4 C smooth peanut butter
1 lb dipping milk chocolate (I used Guittard milk chocolate melting disks)
In mixer, using paddle attachment, mix graham crumbs, powdered sugar and peanut butter. Mix on medium speed until combined and resembles cookie dough. Make dough into balls (approx 2 teaspoons each) and then flatten into disks a little smaller than the width of the mini muffin pan you are using. Place disks on a parchment lined cookie sheet and place in refrigerator for 30 minutes to chill.
Melt the chocolate in the microwave, stirring every 20 seconds. Spray muffin tin with cooking spray. Place a tablespoon (or so) of the melted chocolate in the bottom of each muffin cup, working quickly, place peanut butter disk in each cup and press down lightly. Top with just enough chocolate to cover. Shake pan to smooth top. Place in refrigerator to cool and harden. To remove cups, place a towel on the counter and hit the edge of the muffin pan against the counter. (Or come borrow my silicone mini muffin pan and they pop out easy as pie.)
**Adapted from chow.com.
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