- Line a 12-cup mini muffin tin with paper liners.
- In a bowl placed over a pot of simmering water, melt the chocolate with the peanut butter. Once almost melted, remove the bowl from the pot and mix well until smooth.
- Place 1 tsp (5 ml) of the chocolate mixture in the bottom of each lined muffin cup. Refrigerate until the chocolate is set, about 5 minutes.
Peanut Butter Filling
- Meanwhile, in a bowl, combine the peanut butter, graham crumbs and maple syrup. Form the mixture into 12 balls of equal size. Place over the hardened chocolate in the muffin cups and flatten slightly, not letting it touch the sides of the paper liners.
- Pour the remaining melted chocolate mixture into the muffin cups to completely cover the peanut butter. Refrigerate until the chocolate is set, about 30 minutes. Transfer to an airtight container. Let sit out at room temperature for 5 minutes before serving. The peanut butter cups will keep for 2 weeks in the refrigerator.
We used regular creamy peanut butter. Using natural peanut butter, which tends to be runnier, may affect the desired result.