½ cup powdered Pyure* (or Gentle Sweet or Homemade Pyure or other stevia blend) *Or double a cup-for-cup powdered sugar substitute
6 TBSP butter
1½ cups peanut butter (either creamy or crunchy is fine)
Chocolate Coating:
3 cups Lily’s chocolate chips and/or Lily’s milk chocolate bar, coarsely chopped (or any sugar-free chocolate of your choice; I like half dark chocolate (chocolate chips) and half milk chocolate.)
4 TBSP butter
Instructions
Filling Instructions:
In a medium-sized bowl, combine graham cracker crumbs and powdered sweetener until well blended, set aside.
In a microwave-safe glass measure or bowl, heat butter and peanut butter together in microwave in 15 second increments until melted but not hot.
Stir until combined and pour over graham cracker mixture. Stir until well combined, set aside.
Chocolate Coating Instructions:
Melt half of the chocolate chips with half of the butter in a microwave safe bowl in the microwave in 15 second increments (stirring each time) until chocolate is melted. (I like to use 75% or even 50%. Once your chocolate is over-melted, it is useless.)
Place cupcake liners in cupcake tin (mini or regular depending on what size peanut butter cups you want to make.
Using a paint brush (I used a long, rubber baby spoon though!), "paint" each cupcake liner with melted chocolate. Be sure to evenly coat the bottom and half way up each cup (if using the "mini" cupcake liners). If you are using full-size cupcake liners paint about ⅓ of the way up each cup. You don't need to paint it very thick, just enough so you don't see any of the liner underneath.
Place in the refrigerator to cool for about 5 minutes or until chocolate hardens.
Press about 1 tsp. of graham cracker mixture in each mini cup (about 1 TBSP for regular-sized cups). Make sure the top is somewhat flat (it doesn't need to be perfect). Just make sure you don't go above where you "painted" the chocolate on the cup.
Melt remaining chocolate chips and butter in another glass dish in the same manner you did the first half.
Spoon a little chocolate over each peanut butter cup until the peanut butter filling is completely covered (you can lightly shake or tap the cupcake pan to even out the chocolate over the filling). You want the top of the peanut butter cup to look completely flat.
Place in refrigerator or cool area until chocolate hardens, then serve! If making bars, they will take a little longer to firm up. Do not freeze the bars or the chocolate will not slice nicely.