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Servings: 12

Weight Watcher Smart Points: 12

Preparation Time: 150 Minutes

Cooking Time: 5 Minutes

Ready In: 155 Minutes


  • ¾ c. creamy peanut butter
  • 2 tbsp. graham cracker crumbs, finely ground
  • 1½ c. milk chocolate chips
  • ½ c. powdered sugar
  • ¼ tsp. salt
  • ½ c. semi-sweet chocolate chips
  • ¼ tsp. vanilla extract


  1. Cut 12 cupcake liners down to ¾" thick
  2. Line one cupcake/muffin tin with liners, set aside.In a small mixing bowl combine powdered sugar, graham cracker crumbs, peanut butter, salt and vanilla extract
  3. Using a spatula mix ingredients until combined
  4. Place in the freezer to chill while preparing the chocolate.Using a double boiler on the stovetop, (or a saucepan with a bowl set over it) add water and set over low heat
  5. Pour chocolate in and stir continuously until the chocolate has melted
  6. Remove from stove and using a pastry brush, spoon or your fingers, cover the bottom of the cupcake liners
  7. You'll want a pretty good amount because generally the bottom has the most chocolate.Remove the peanut butter filling from the freezer and roll into quarter size balls
  8. If the filling is tacky use a little bit of powdered sugar to help you flatten them
  9. Place the flattened balls into each cupcake liner
  10. Pour remaining chocolate around the sides and over the top
  11. To create an even top gently shake the pan on a flat surface or tap.Place the tin into the refrigerator to chill for 2 hours or until the bottoms of the cups are set
  12. Eat cold or bring to room temperature.

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