In a food processor, crush the graham crackers until they are a fine dust.

Combine peanut butter, powdered sugar and graham crackers using a hand mixer. The mixture should be soft but not sticky. A lot like Play-Doh! As long as you can easily roll it into a ball and it doesn't fall apart. If it's to crumbly, add more peanut butter. If it's too soft and sticky, add more powdered sugar.

Use a tablespoon to scoop out some of the peanut butter mixture (about 15 - 18g worth). Roll it into a ball, and then flatten it into a patty that's slightly smaller than the bottom of your muffin liner. You can do this by hand, or you can add the ball to a parchment lined baking sheet. Then top it with a small piece of wax or parchment paper and press down with something flat and hard (I used a small glass bowl).

Once all patties have been formed, add them to the freezer to firm up for about 20 minutes.

To melt your chocolate you have two options. Use a double boiler, or get a saucepan and fill it with a couple inches of water. Next place a heat proof bowl on top of the saucepan, making sure the bottom of the bowl isn't touching the water.Add in the chocolate and then place on a stovetop over medium heat. Once the water begins to steam, whisk the chocolate until it melts. Once it's 90% melted, remove from the heat and continue whisking until it's totally melted.

Drop in about a tablespoon of melted chocolate into a muffin liner. Place a peanut butter patty on top, and press down to ensure there's chocolate surrounding it. Then cover the patty with about 2-3 tsp of chocolate until it's totally covered. You can lightly tap the liner on the countertop to flatten out the chocolate.

Refrigerate to firm up for about 15 - 20 minutes.