This no bake dessert packs so much goodness in one little bite. I prefer to make these mini because they are so rich, especially if you are using dark chocolate. I have a lot of pregnant friends right now and this dessert seems to be satisfying those sweet tooth cravings.

Makes 24 mini cups

Ingredients:

• 1/4 cup of butter
• 3/4 cup of chunky peanut (or almond) butter
• 3/4 cup of gluten free graham cracker crumbs
• 1/4 cup of sugar
• 1 cup dark (or semisweet) chocolate chips
• 1/4 cup of milk (I use almond milk)
• Sea Salt

Steps:

1. Line muffin tin with papers.
2. In microwave safe bowl, melt the butter and peanut butter together for 45 seconds. Stir until smooth. Add graham crackers crumbs and sugar, mix to combine.
3. Distribute mixture evenly between prepared muffin cups (using an ice cream scoop helps this process). Tap muffin pan on counter to help settle the mixture in the tins. Freeze for 5 minutes to set peanut butter layer.
4. Combine chocolate chips and milk in a microwave safe bowl and heat in 25 second intervals until chocolate is melted. Stir until smooth.
5. Distribute evenly over top of peanut butter layer. Tap muffin pan on counter to help settle the chocolate in the tins.
6. Wait 2 minutes for chocolate to cool a little, then sprinkle with sea salt. Chill until firm. Store covered in fridge or freezer.

Recipe adapted from Blue Eyed Bakers