PB Cups

So I know this isn't much of a tip, just a favorite recipe. I have loved making these PB Cups for years, and many of you have tried them so you know why.

PB Cups

1/2 cup Butter (softened)
1/2 cup Peanut Butter
1/2 pkg Gram Crackers (the plastic pkgs in the boxes)
2-3 cups (I think, I don't measure this part) powdered sugar.

Mix all of those together until you get about a cookie dough consistency. Don't get it too dry or it will be hard to work with.

Next take 1/3 pkg chocolate chips and melt them in the microwave about 1 min. Stir until melted. Pour the chocolate in a zip-seal baggy, close the top, and snip the corner off to pipe chocolate into the Silicone Floral Cup Cake Pan (yes that is a PC product). After putting a thin layer down, either use your finger to spread it around, or tap the side of the pan to help smooth it out. Place the pan in the fridge for a half hour or more to set the chocolate.
Take a small scoop and put one scoop of peanut butter mixture in each chocolate base. Use the Mini-tart shaper to press down peanut butter to make it even in the cups. Melt the rest of the bag of chocolate chips in microwave as before. Using the same baggy, drizzle more chocolate over the peanut butter mixture. Tap down the side and cover trouble spots as needed. Place in the fridge again to set the chocolate again.
When the chocolate is all set, pop out the individual cups and serve. One suggestion is to have some milk handy because you are going to need it.

If you don't have the cupcake pan and you are just needing the sugar rush, you can just push the mixture flat in a cake pan or small cookie sheet and spread the melted chocolate on top, but that isn't and pretty.