Prep a 12-tin muffin tray with liners, then start making your peanut butter inside layer.
Combine graham cracker crumbs and powdered sugar in a bowl and set aside. Any small clumps will melt down later.
In a heat safe bowl melt peanut butter and unsalted butter together until smooth on low heat, over a pot with water. Alternatively, you can do this in the microwave.
Add graham cracker crumb mixture to the pot and stir until combined. It will be a dry crumbly texture.
Evenly divide into 12 balls, then flatten into “patties”, using a 1 tablespoon scoop. Set aside while you prep your chocolate.
Using another heat safe bowl on low, melt together 7 ounces of chocolate chips with ¼ cup plus 1 tablespoon butter until smooth.
Scoop 1 tablespoon of chocolate into each muffin cup and with the backside of a small spoon pull the chocolate up about halfway. Try to smooth out the bottom as best as you can. (Reserve the rest of the chocolate chips and butter for the top layer. Note: there will be left over chocolate, leave this over the water bath to stay warm, until you start the bottom.) Place in the fridge for about 10 minutes to cool.
Once the bottom is cool, drop a peanut butter patty into each cup. Note: if there are any high spots on the bottom of the chocolate cup, you can push it down with your finger to ensure your peanut butter can lay flat.
Add the remaining 5 ounces of chocolate chips and butter to the heat safe bowl and melt again until smooth.
Spoon 1 ½ tablespoons on top of the peanut butter for a nice smooth layer. Shaking the muffin tray will help with an even layer.
Place in the fridge to set for 2-4 hours.
To Store: These Peanut Butter Cups can be stored at room temperature for up to 2 weeks or in an airtight container or bag in the refrigerator for slightly longer.
To Freeze: Store these Peanut Butter Cups in a freezer-safe container or bag for up to 3 months.
If your peanut butter patties are rounded, they might require more chocolate to get a nice even top layer. You can melt more chocolate to add if needed, 1 ounce chocolate to 1 tablespoon butter will work well.
Do not use natural peanut butter in this recipe--it is too oily and the eggs will not set properly. I think Jif or Skippy works great!
If there are any high spots on the bottom of the chocolate cup, you can push it down with your finger to ensure your peanut butter can lay flat on top of the base.