I found this recipe on Ashley English's Small Measures feature on Design*Sponge. There was also a promising recipe in The Kind Diet, but this ingredient list was simpler. If you make sure to use non-dairy chocolate chips and graham crackers, it's suitable for vegans.
Homemade Chocolate Peanut Butter Cups
- Line a muffin pan with 12 paper liners and set aside.
- Melt one cup of the chocolate chips in a double boiler. Don't have a double boiler? Make your own! Fill a small saucepan with about 2-3 inches of water. Place a medium size, heat-proof bowl (so, not plastic...) on top of the saucepan, so it's just sitting on top and the bottom of the bowl is just dipped in the water. Put the chocolate chips in the bowl, turn on burner to medium-high and stir chips constantly until melted through.
- Spread a layer of melted chocolate into the bottom of each paper liner. Don't skimp! Chill the muffin pan in the fridge for about 20 minutes, or until the chocolate is hardened.
- In a medium bowl, combine the peanut butter, crushed graham crackers, sugar and salt and combine. (Tip: a food processor will crush those grahams up in no time, just a few pulses.) Add a glob of the PB mixture into each of the muffin liners. It may help to divide the mixture up into 12 even globs first, though you can just eyeball it and adjust if you'd like.
- Heat another cup or so of chocolate chips in your double-boiler (or make-shift double boiler). Once melted, top each peanut butter mixture glob with a generous amount of chocolate. Using a spoon, smooth out the chocolate and then give it a little swirl.
- Chill for an hour or so until set. I found that the cups were a little too hard right out of the fridge, so bring them to room temp before eating.