Peanut Butter Cups

Ingredients

• 2  full sheets graham crackers 
• 2 tablespoons honey 
• 0.5 cup peanut butter 
• 0.3 teaspoon salt 
• 12 ounces bittersweet chocolate chopped

Equipment

• food processor
• bowl
• frying pan
• plastic wrap
• muffin tray

Directions

1. Line a 12-cup mini-muffin pan with small paper cups. Process crackers and salt in a food processor until ground.
2. Transfer to a bowl; stir in peanut butter and honey. Chill for 10 minutes.
3. Line a plate with plastic wrap. Divide peanut butter mixture into 12 1-Tbsp. balls. Flatten slightly.
4. Place on plate; cover with plastic wrap and chill.
5. Place chocolate in a bowl set over a pan of simmering water. Stir until chocolate is smooth.
6. Remove from heat; let cool slightly.
7. Spoon 1 tsp. chocolate into each cup.
8. Spread over bottoms and halfway up sides of paper. Chill until hardened, about 30 minutes. (Keep remaining chocolate at room temperature.) Press a peanut butter disk into each shell.
9. Spoon 1 Tbsp. chocolate over disk.
10. Spread over top. Chill until firm, about 1 hour. Keep refrigerated until ready to serve.