I have NO self-control!
See ... my self-proclaimed weakness is chocolate and peanut butter. So when I made these HOMEMADE peanut butter cups I about died. Like d.i.e.d and gone to heaven kind of died. Where all they serve is PB and chocolate on silver platters, while you shop for shoes ALL day, and drink coffee. That's totally what my heaven looks like. Don't judge.
... and what's peanut butter and chocolate without 'nanners? Peanut butter cups have never looked so good! I hope you love theses Banana Peanut Butter Cups as much as I do ... er did ... these lasted 2.5 minutes in my house before I ate them ALL. My heaven also has a treadmill (where I'll be jamming out the Gwen Stefani's Ba-bananas. B-A-NA-NA-S song). Just saying.
1 cup semi-sweet chocolate chips
1 cup milk-chocolate chocolate chips
1 teaspoon coconut oil
1/2 cup graham cracker crumbs
2 tablespoons melted butter
1 cup Peanut Butter & Co. Mighty Maple peanut butter
1 tablespoon powdered sugar
24 banana coins (Banana slices, don't make 'em too thick)
Line a mini muffin tin with paper liners and set aside.
In a microwave safe bowl melt the chocolate on HIGH for 1 minute, stirring every 10 seconds, until chocolate is melted. Stir in the coconut oil to help thin out the chocolate, add more if chocolate is too thick, you want it to be just a little runny.
Drop a tablespoon of chocolate in to the bottom of each paper cup. Using an offset spatula spread chocolate up the sides of the paper cup, and smooth out the bottom. Do this to all the cups. Place the mini baking sheet in the freezer for about 15 minutes to set.
While chocolate is freezing, mix together the peanut butter and powdered sugar, in a bowl and then place in the fridge for about 10 minutes. In a separate bowl mix together the graham cracker crumbs and melted butter, set aside.
When chocolate is set, remove from freezer. Drop 1/2 teaspoon of graham cracker crust in to the center of each cup, then top with 1/2 teaspoon of peanut butter, and a banana coin. Top each cup with another teaspoon of chocolate and spread evenly to "seal" the cup closed. Place baking sheet back in freezer for 15 minutes.
Keep chocolates in fridge, these are good for a few days, but won't last to the end of the night because you won't be able to stop eating them.
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