Line a cupcake tin with cupcake liners.
Place the peanut butter in a heatproof bowl and soften on 20 second burst for about 40 to 60 seconds.
In a food processor (or medium size bowl),blitz graham crackers until they are sufficiently crushed. Add in powdered sugar and peanut butter until completely combined.
In a heatproof bowl, melt chocolate chips for 30 seconds at a time until the chocolate becomes smooth and fully melted.
Add a heaping teaspoon of chocolate into each cupcake liner. Use a silicone brush (or the back of a spoon) to spread the chocolate along the bottoms and sides.
Place a heaping tablespoon of the peanut butter mixture into each cup and use the back of a spoon to flatten the mixture.
Add a heaping teaspoon of chocolate on top of the peanut butter mixture and spread across the top using the back of a spoon.
Refrigerate for about an hour or until firmly set!
Enjoy!!