Milk Chocolate Peanut Butter Cups (adapted from Pete Bakes)

12 oz milk chocolate *see Note

1/3 cup creamy peanut butter (I added a couple more tablespoons to suit my preference)

1/4 cup confectioners’ sugar

1 tsp salt (not in the original recipe, but you can omit it, or add more or less depending on your taste)

1/4 cup crushed graham crackers

*I actually ended up with a lot of chocolate left over, so for easy storage I poured the chocolate into the molds I used and let them set up so that I could have solid, portionable pieces. If you want to avoid this problem, and don't feel too lazy, melt a little bit of chocolate at a time, so as not to waste any.

1. in a bowl, mix together the peanut butter, confectioners’ sugar and graham crackers. set aside.

2. in a double boiler, carefully melt the chocolate (set a metal bowl on top of a saucepan with boiling water). alternatively, you can microwave the chocolate in short bursts.

3. using a pastry brush or a clean paintbrush, brush the melted chocolate on the bottom and sides of mini cupcake liners. it’s helpful to stack some the liners together to give more support. when in doubt, add more chocolate, since this will be the base for your candy. place the cupcake liners on a plate or in a cupcake tin and place in the freezer for 10 minutes.

4. remove the liners from the freezer, and place about one teaspoon of the peanut butter mixture in each cup. press down a bit with a spoon to spread. spoon more melted chocolate on top of each cup.

5. place the peanut butter cups back in the freezer for another 15 minutes to set. eat cold or let warm to room temperature before serving.