• Wash and dry small round or square silicone molds and set aside.
• 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—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 1-inch of water. Cover the pan with a glass or aluminum 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 frequently until the chocolate is about 95% melted, then 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 into the chocolate, turn, and then lift the candy up to 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!