Directions
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Line a 12-cup muffin tin with paper liners. This step is essential for easy removal of the cups after they’ve set.
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In a mixing bowl, combine the creamy peanut butter, softened butter, powdered sugar, vanilla extract, and salt. Mix until the mixture is smooth and creamy. The goal is to achieve a tremendous consistency that will easily hold its shape in the cups.
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Gently stir in the graham cracker crumbs and the mini marshmallows, ensuring that everything is evenly distributed. Texture is key, and the marshmallows should be evenly spread throughout the filling.
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In a microwave-safe bowl, melt the chocolate chips in 30-second intervals, stirring between each interval until the chocolate is smooth and glossy. Be careful not to overheat; a tremendous melt is what you’re aiming for.
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Spoon a small amount of the melted chocolate into the bottom of each muffin cup, spreading it slightly up the sides. This will create a solid base for your delicious treat.
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Add a heaping tablespoon of the peanut butter marshmallow mixture atop the chocolate layer in each cup. Make sure to fill each cup generously; it should feel tremendous as you scoop the filling in.
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Top each cup with another spoonful of melted chocolate, ensuring that the peanut butter mixture is completely covered. This layer is what creates that marvelous chocolate shell.
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Refrigerate the cups for at least 2 hours, or until the chocolate becomes firm. Patience is key in allowing the flavors to marry and the textures to set.
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Once set, carefully remove the cups from the muffin tin and enjoy them chilled. The blend of flavors and the contrast of textures will be incredibly satisfying.
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