- 2 tablespoons [30 g] butter
- 1/4 cup [60 mL] creamy peanut butter
- 1/4 cup [60 mL] Graham cracker crumbs
- 1/4 cup [60 mL] icing sugar
- Chocolate drops
- Tiny paper tins [much smaller than muffin tins]
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- Into a microwave-safe dish, mix together butter and peanut butter.
- Cook mixture twice, on 'MEDIUM' [50%], for 3 minutes each time, stirring after each time.
- Slowly stir in Graham cracker crumbs and icing sugar; mix well.
- Set aside.
- Melt chocolate drops.
- Line each paper tin with two coat of melted chocolate; refrigerate until hard.
- Press peanut butter mixture up to 2/3rds of each tin.
- Top with melted chocolate; refrigerate until hard.
- Can easily be frozen.
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