In a bowl, add peanut butter, powdered sugar, butter, graham crackers, salt and vanilla extract and blend together until it forms a dough.

divide dough into 12 balls, then press down into slight discs.

Prepare your cupcake liners in a cupcake tin or just on their own.

Melt chocolate in microwave for 30 second intervals, stirring after each 30 seconds until chocolate is melted and shiny or heat chocolate in a double boiler (A heat proof bowl over a boiling pot of water, stir until chocolate melts)

Spoon a little chocolate into the bottom of the cupcake liner.

Add the peanut butter mixture on top of the bottom layer of chocolate.

Spoon chocolate over the rest of the peanut butter until it’s covered.

mid using a cupcake tin, bang it again the counter and move from side to side so any air bubbles come to the top and the chocolate settles smoothly across the top.

Place in freezer for about 10 minutes or until chocolate is firm.

Remove from freezer and enjoy!

keep leftovers in refrigerator to keep the chocolate firm because we didn’t temper it or on the counter if you want your chocolate a little softer.