1 lb semisweet chocolate, chopped
1 c creamy peanut butter
1/2 c butter, softened
1 c graham cracker crumbs
1 c powdered sugar
1/2 tsp salt
Line mini muffin pan with miniature muffin liners.
Melt chocolate in double boiler.
Spoon 1 tsp melted chocolate into bottom of each cup. Let cool.
Using mixer, beat together peanut butter, butter, graham cracker crumbs, sugar and salt.
Press 1 tsp peanut butter mixture over chocolate, pressing to edges of cup.
Spoon melted chocolate over peanut butter to cover.
Refrigerate 30 minutes to set up.
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