Peanut Butter Buckeye Brownie Cups

• Condiments

  • 2/3 cup Peanut butter

• Baking & Spices

  • 1 tsp Coconut oil or shortening
  • 1 tbsp Course sea salt
  • 3/4 cup Dark chocolate chips
  • 1 box Fudge brownie mix
  • 2/3 cup Powdered sugar
  • 1/4 tsp Salt

• Snacks

  • 2/3 cup Graham cracker crumbs

• Dairy

  • 1/4 cup Butter

Found on thecreativebite.com

Description

Ingredients

• 1 box fudge brownie mix (9x13 size) prepared according to package directions
• ⅔ c. peanut butter
• ⅔ c. powdered sugar
• ¼ c. butter, melted
• ⅔ c. graham cracker crumbs
• ¼ tsp. salt
• ¾ c. dark chocolate chips, melted
• 1 tsp. coconut oil or shortening
• 1 Tbsp. course sea salt

Directions

• Preheat your oven to 350°.
• Fill 36 mini muffin tins ⅔ full with the prepared brownie batter (I used a #70 scoop). Bake at 350° for 14-16 minutes. Allow to cool for 5 minutes and using a spoon make a small indent in the center of the cup. Allow to cool an additional 10 minutes and remove the brownies from the tins and place on a cooling wracks.
• Meanwhile, in a food processor, add the peanut butter, powdered sugar, butter and graham crackers. Pulse until the mixture is smooth and well combined. (If you dont have a food processor, crush your graham crackers into fine crumbs and combine with the other ingredients in a bowl with a beater. The mixture wont be quite as smooth, but will still taste great!)
• Roll a ½ tablespoon of the peanut butter mixture into a ball and place in the center of a brownie cup. Repeat until all of the brownies are topped.
• In a microwave safe bowl, heat the chocolate chips and oil in 30 second increments, stirring vigorously until smooth.
• Drizzle the top of each brownie with ½ teaspoon melted chocolate and a sprinkle of course sea salt. Store in an air-tight container for up to a week.