1/2 C. butter or margarine
3/4 C. crunchy peanut butter
3/4 C. graham cracker crumbs (packaged or about 10 squares)
1/4 C. maple sugar or regular granulated sugar
1 C. semi-sweet chocolate chips
1/4 C. milk
1/4 C. chopped peanuts
Line a 12-cup muffin tin with paper liners.
Melt butter in a small saucepan over medium heat. Stir in peanut butter, graham cracker crumbs, and sugar; mix well. Remove from heat. Divide mixture evenly among muffin cups, about 2 Tbsp. per cup.
Combine chocolate and milk in another small saucepan. Stir over medium heat until chocolate is melted and smooth. Spoon evenly over peanut butter mixture. Top with chopped nuts. Refrigerate until set, about 2hr.
Using items commonly kept in the pantry or fridge, these are great for a treat on the fly.
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