Crunch Chocolate Peanut Butter Cups

Time for another yummy no-bake recipe! 
 
CRUNCHY CHOCOLATE PEANUT BUTTER CUPS

What you need for the PB Cups:
1/2 cup butter
1 1/2 cup peanut butter
3/4 cup graham cracker crumbs
3/4 cup Rice Krispie
1/2 cup powdered sugar
1 1/2 cup milk chocolate bark (this is 6 large squares or half of a package) chopped into pieces
1 Tablespoon shortening

To make the PB Cups:
1. Line a mini muffin tin with papers (you could also use a regular size tin if you want bigger portions).
2. In a microwave safe bowl, melt your butter & peanut butter together at 30 second intervals and stir until smooth.  (This took a total of about a minute for me)

3. Add the graham cracker crumbs, Rice Krispies and powdered sugar and mix until combined.

4. Distribute the mixture evenly in the prepared muffin cups. Pop in the fridge for at least 15 minutes to set up the PB layer.(I had to do this in batches because I only have two mini muffin tins.)

5. After the peanut butter has chilled, combine the chocolate and shortening in a microwave safe bowl and heat in 30 second intervals until it is smooth. I then transferred mine over to a pourable Pyrex measuring cup and poured chocolate on top of each cup.  

6. Finally, pop them back in the fridge until firm, at least 30 minutes. 
Keep them stored in a covered container in the fridge for up to two weeks.  
This made about 52 mini cups; it would probably make about 20 large cups.

ENJOY! 

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