preparation time: 20 minutes
-total time:1 hour
-yeild: 24 peanut butter cups.
-mini muffin tin(s)
-24 mini muffin liners
-1/4 cup cannabutter
-3/4 cup Graham cracker cookies
-1/4 cup sugar
-1 cup chocolate chips (semi sweet or milk chocolate)
-pinch of salt
-3/4 cup peanut butter (natural or sweetened)
1. Combine cannabutter and peanut butter in a bowl and microwave for about 45 seconds or until slightly melted. Add in Graham cracker crumbs and sugar.
2. Put 3 teaspoons of peanut butter mixture into each liner and gently push down. Put in fridge for 10 minutes to set.
3. In a bowl, combine milk and chocolate chips and microwave for 30 seconds at a time, steering between each timekeeping the chocolate from burning.
4. When the chocolate mixture is smooth and mixed, take the trays out of the fridge and add the melted chocolate over each cup with a spoon, covering the peanut butter and store in fridge for about 30 minutes. Enjoy! As a reminder, the peanut butter cups can be stored in the fridge for up to 2 weeks