Ingredients
5graham crackers
½cupcreamy peanut butter
1½cupmarshmallow fluff
3cupsmilk chocolate chips
2tspshortening,like Crisco
Preparation
Set out 20 cupcake liners on a cookie sheet.
Break or cut graham crackers into small rectangles to fit snugly in the bottom of the cupcake liners.
Spread each cracker piece with about 1 teaspoon of peanut butter. Set aside.
Spoon the marshmallow fluff into a Ziploc bag and set aside.
Prepare the chocolate by placing the chocolate chips and shortening in a large, microwave-safe bowl and microwaving in 25-second increments, stirring well in between, until chocolate is completely melted.
Spoon about 1 tablespoon of chocolate into a cupcake liner until the entire bottom of the liner is covered.
Place a peanut butter-topped graham cracker piece on top of the chocolate.
Cut a hole in the corner of the bag of marshmallow fluff and pipe about 1 tablespoon of fluff on top of each cracker.
Spoon chocolate on top of marshmallow fluff until covered, making sure that the sides are covered as well.
Repeat until all cupcake liners are filled.
Place cookie sheet with filled liners in the refrigerator and allow cups to chill for at least 30 minutes before serving.
