• Wash and dry small round or square silicone molds and set aside. (Note: you can also use cupcake liners inside muffin tins or just roll the mixture into balls)
• In the bowl of a stand mixer, add the peanut butter and room temperature butter. Using the paddle attachment, cream together until light and fluffy, or about 3 minutes.
• Add the powdered sugar slowly, making sure it is well-combined, then add the vanilla extract and graham cracker crumbs and mix well.
• Spoon and press the peanut butter mixture into your molds and place in the freezer for about 1 hour, or until solid. Or, spray your hands with coconut oil, roll the peanut butter candy mixture into 1" balls, and place on a parchment lined baking sheet in the freezer until the peanut butter candy mixture is solid.

Dipping The Peanut Butter Cups

• In a medium sized pan, add about an inch of water. Cover the pan with a glass bowl that is bigger than the lip of the pan but not touching the water.
• Add about 80% of the chocolate to the bowl and set the remaining chocolate aside.
• Let the heat from the bowl slowly melt the chocolate. Stir every minute or so until the chocolate is about 95% melted. Remove from the heat and add the remaining chocolate to cool the chocolate down a little. Keep stirring and the heat from the chocolate will melt the rest.
• Use a fork to drop the peanut butter balls or shapes into the chocolate. Turn the candy over with a fork and then lift the candy up on the fork and let the excess drizzle off back into the chocolate.
• Place the dipped candy on a parchment lined baking sheet. You may need to use another fork or toothpick to help slide the candy off your fork.
• Let the candy sit in a cool, dry place until the chocolate is set. Drizzle a little extra chocolate on top to create a pattern, if desired. Enjoy!