Step 1

To temper chocolate, start with chopping chocolate bar, if using a chocolate bar. Place 1 1/2 cups of chocolate, reserving 1/2 cup chocolate, in a large microwave-safe bowl.

Step 2

Microwave the chocolate at 50% power in 30-second intervals, stirring every 30 seconds. Continue to microwave until the chocolate is melted and smooth. Vigorously stir chocolate after each cooking block.

Step 3

Add the reserved 1/2 cup of chocolate to the melted chocolate. Stir frequently until all of the chocolate is completely melted.

Step 4

Place 20 foil miniature muffin liners on a baking sheet. Fill a liner about one-quarter full of tempered chocolate or melted candy coating. Brush the chocolate up the sides and all around with pastry brush or clean paintbrush. Repeat.

Step 5

Let set at room temperature for 15-20 minutes.

Step 6

Meanwhile, make the peanut butter filling by creaming peanut butter, powdered sugar, finely crushed graham crackers, vanilla, and butter in large bowl for 4-5 minutes.

Step 7

Once the chocolate in liners has set, place a ball of peanut butter filling in each cup and lightly press down. Leave room to add chocolate on top.

Step 8

Spoon more melted chocolate on top of each cup. Smooth out the top of chocolate. Let the chocolate set completely at room temperature. If you are in a hurry, you may let the cups set up in the refrigerator.

Step 9

Once the chocolate has set, carefully peel off the liners or you can leave them on.

Step 10

Store covered in refrigerator or room temperature. I prefer to chill mine and eat them slightly cold but some prefer room temperature.