Encapsulate a tart gush of jam between crunchy graham cracker crust and smooth chocolate peanut butter.
Every layer of flavor is rounded out with a salty bite that keeps this sweet treat sassy.
1, 12 oz Package Dark Chocolate Chips (Hershey’s or Ghiradelli)
¾ Cup Creamy Peanut Butter
1 Sleeve Graham Crackers, Pulverized
¼ Cup Brown Sugar
¾ Stick Unsalted Butter
¾ Tsp. Kosher Salt
Sea Salt for Garnish
Jam or Jelly of Choice (Raspberry & Blackberry both worked quite well)
Preheat oven to 350°F
Prepare two mini muffin tins with paper of choice
Pulverize the graham crackers using favorite method – mine involves placing them in a large zippy bag and using a rolling pin to crush and roll to get them fairly fine, without being too perfect
Melt butter in a skillet and brown slightly before removing from the heat
Whisk in brown sugar and salt, followed by graham cracker crumbs
Spoon into the muffin tins and press down with fingers to form the crust
Bake for 5-6 minutes til toasty
Allow to cool
Meanwhile, melt chocolate in a small pot on the stove, keeping the heat low – I melted it in three stages, adding 1/3 of the package at a time so the chocolate melted slowly and created a gorgeous shine
Stir in the peanut butter til it is fully swirled into the chocolate
Dollop jam into the center of the cups, then top with the chocolate peanut butter
I have found it is easier to complete all the jam filling, then top all of the cups with peanut butter
Place a diamond on top of this crown in the form of flaked sea salt, just a little to add that concentrated salty burst that definitely makes a difference
I placed the trays in the freezer to set up faster, and because it is easier to pop the frozen treats out of the trays without messing up the chocolate.
I would store in the fridge, though they are fine to sit out at room temperature.
Keep a drink handy and be prepared to go back for seconds!