Ingredients 3/4 cup graham cracker crumbs 4 tablespoons (1/2 stick) butter, melted 1/8 teaspoon salt, 1 package (8 ounces) cream cheese, softened 2/3 cup peanut butter, divided 2 tablespoons confectioners' sugar 1 teaspoon Pure Vanilla Extract, 4 Oz. 4 ounces (1/2 an 8 ounce container) favorite whipped topping, thawed Light Cocoa Candy Melts Tools Perfect Results Non-Stick Mini Muffin Pan, 24-Cup Perfect Results Non-Stick Mini Muffin Pan, 24-Cup White Mini Cupcake Liners, 100-Count Large Round Tip 2A Instructions Click to mark complete - Line 24 cavity mini muffin pan with mini baking cups. - In medium bowl, combine graham cracker crumbs, butter and salt; stir until combined. Press about 1 teaspoon crumb mixture in bottom of each baking cup. Refrigerate while making filling. - In large bowl, beat cream cheese with electric mixer until light and creamy. Add 1/3 cup peanut butter, confectioners' sugar and vanilla; beat until combined. Carefully fold whipped topping into the peanut butter mixture until just combined. - Remove crusts from refrigerator. Spoon or pipe remaining peanut butter in bottom of each crust. Using Tip 2A, pipe peanut butter filling into crusts. Drizzle with Candy Melts. Refrigerate 4 hours or until set.
