Prep Time
20 Mins
Chill Time
1 Hour 40 Mins
Total Time
2 Hours
Yield
12 (serving size: 1 cup)
Photo: Antonis Achilleos; Styling: Gerri Williams

How to Make It

Step 1

Line a 12-cup mini-muffin pan with small paper cups. Process crackers and salt in a food processor until ground. Transfer to a bowl; stir in peanut butter and honey. Chill for 10 minutes.

Step 2

Line a plate with plastic wrap. Divide peanut butter mixture into 12 1-Tbsp. balls. Flatten slightly. Place on plate; cover with plastic wrap and chill.

Step 3

Place chocolate in a bowl set over a pan of simmering water. Stir until chocolate is smooth. Remove from heat; let cool slightly.

Step 4

Spoon 1 tsp. chocolate into each cup. Spread over bottoms and halfway up sides of paper. Chill until hardened, about 30 minutes. (Keep remaining chocolate at room temperature.) Press a peanut butter disk into each shell.

Step 5

Spoon 1 Tbsp. chocolate over disk. Spread over top. Chill until firm, about 1 hour. Keep refrigerated until ready to serve.

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