(by Shirley McNevich)
1 - 12oz. bag Nestle's MILK chocolate chips (do NOT use candy melts)
1 cup Jif smooth peanut butter
1/4 tsp. salt
1/2 cup Domino's powdered sugar
1/4 cup crushed graham crackers
a dash of vanilla
Grease a 12 cup muffin tin with Pam. Melt 1/2 of the chocolate chips according to bag directions. Divide the melted chocolate evenly in the 12 muffin cups and use a spoon to draw the chocolate halfway up the sides of each cup. Refrigerate until firm. In a bowl add peanut butter, salt, powdered sugar, crushed graham crackers and vanilla--stir to mix. Divide the peanut butter mixture evenly in the center of each of the chocolate cups. Melt the other half of the chocolate chips and spread the melted chocolate evenly over the top of each cup, drawing chocolate with a spoon to cover the whole top of each cup. Refrigerate until firm. Place a piece of wax paper over the whole top of the muffin tin, flip the tin over and gently tap the bottom to remove the peanut butter cups. Optional: if you want, you can add a little butter each time you melt the chocolate chips to make the chocolate creamier.