Instructions

• Line a mini muffin pan with paper liners or use a silicone candy mold; set aside.
• Place 1 cup peanut butter in a medium microwave-safe bowl. Microwave for 15–20 seconds to soften, then stir until smooth.
• Add the finely crushed crumbs from 4 sheets of graham crackers and 3 tablespoons maple syrup to the softened peanut butter. Stir until the mixture is evenly combined; set aside.
• Chop 1 pound chocolate bar and put the pieces in a microwave-safe bowl.
• Microwave the chopped chocolate in 30-second intervals, stirring between each interval, until the chocolate is mostly melted and smooth. When only a few small pieces remain, remove from the microwave and continue stirring until fully melted. Do not overheat.
• Spoon a small amount of melted chocolate (just enough to cover the bottom) into each liner or mold to form a chocolate base. Tap the pan gently on the counter to level the chocolate.
• Place about one teaspoon of the peanut butter mixture into the center of each chocolate-lined cup, leaving a small border at the edge so the top chocolate can seal.
• Spoon melted chocolate over each peanut butter mound to fully cover and seal the filling. Tap the pan gently to remove air bubbles and level the tops.
• Refrigerate the peanut butter cups for 20–30 minutes, or until the chocolate is firm and set.
• If desired, rewarm any leftover chopped chocolate until melted and drizzle over the set cups for decoration.