1/2 cup peanut butter
2 tablespoons honey
12 ounces semisweet chocolate, chopped
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. 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.. Place chocolate
in a bowl set over a pan of simmering water. Stir until chocolate is smooth. Remove from heat; let cool slightly. 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. Spoon 1 Tbsp. chocolate over disk. Spread over top. Chill until firm, about 1 hour. Keep refrigerated until ready to serve. Enjoy!
