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In a food processor, crush the graham crackers or Biscoff cookies if using until they are a fine dust.
Combine peanut butter, powdered sugar and graham crackers or Biscoff cookies or Peanut Butter Powder using a hand mixer.
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.
Once all patties have been formed, add them to the freezer to firm up for about 20 minutes.
To melt your chocolate, use a double boiler or microwave in 15 - 30 second increments, stirring in between.
Drop in about a tablespoon of melted chocolate into a muffin liner. Place a peanut butter patty on top, and cover the patty with about 2-3 tsp of chocolate until it's totally covered.
Once they are all done, add them to the fridge to firm up for about 15 - 20 minutes.