Homemade Chocolate Peanut Butter Cups

1. To temper chocolate, start with chopping chocolate bar, if using a chocolate bar. Place 1 1/2 cups of chocolate, reserving 1/2 cup chocolate, in a large microwave-safe bowl.
2. Microwave the chocolate at 50% power in 30-second intervals, stirring every 30 seconds. Continue to microwave until the chocolate is melted and smooth. Vigorously stir chocolate after each cooking block.
3. Add the reserved 1/2 cup of chocolate to the melted chocolate. Stir frequently until all of the chocolate is completely melted.
4. Place 20 foil miniature muffin liners on a baking sheet. Fill a liner about one-quarter full of tempered chocolate or melted candy coating. Brush the chocolate up the sides and all around with pastry brush or clean paintbrush. Repeat.
5. Let set at room temperature for 15-20 minutes.

Peanut Butter Filling:

1. Meanwhile, make the peanut butter filling by creaming peanut butter, powdered sugar, finely crushed graham crackers, vanilla, and butter in large bowl for 4-5 minutes.
2. Once the chocolate in liners has set, place a ball of peanut butter filling in each cup and lightly press down. Leave room to add chocolate on top.
3. Spoon more melted chocolate on top of each cup. Smooth out the top of chocolate. Let the chocolate set completely at room temperature. If you are in a hurry, you may let the cups set up in the refrigerator.
4. Once the chocolate has set, carefully peel off the liners or you can leave them on.
5. Store covered in refrigerator or room temperature. I prefer to chill mine and eat them slightly cold but some prefer room temperature.