Peanut Butter Cups:
1/2 cup unsalted butter
3/4 cup peanut butter (we use natural)
3/4 cup cookie crumbs (we use crushed mi-del gluten free animal cookies, you could use graham crackers)
1/4 cup granulated sugar
1 cup milk chocolate chips
1/4 cup milk
12 foil cupcake liners
Melt butter over low heat, add peanut butter, and sugar, stir until well combined. add cookie crumbs and stir.
Spoon about 2 Tbsp of p.b. mixture into each of the cupcake liners and place in freezer to harden.
Combine chocolate chips and milk in a saucepan and melt over low heat stirring frequently (or use your method of choice for melting chocolate here) until smooth.
Remove peanut butter cups from freezer (they should be firm by now) and spoon melted chocolate over each. Return to freezer to harden.
I keep these in the freezer until we are ready to eat them. They are great cold.
This recipe makes about a dozen cups, but I always double it because twelve isn’t enough!