Ingredients
3 c. semisweet chocolate chips
2 1/2 tbsp. coconut oil, divided
3 graham crackers, each broken into eighths
1/2 c. creamy peanut butter
1/2 c. (1 stick) unsalted butter
1 c. marshmallow fluff
1/4 c. powdered sugar
Preparation
Step 1Line a muffin tray with cupcake liners. Combine chocolate chips and 1 tablespoon coconut oil in a medium microwave-safe bowl. Microwave on high, stirring every 30 seconds, until chocolate is smooth and melted completely.Step 2Spoon 1 ½ tablespoon melted chocolate into each cupcake liner. Gently tilt cupcake tin in a circular motion to coat the bottom 2/3 of cupcake liners. Place in refrigerator to harden, 10 minutes.Step 3Meanwhile, stir together peanut butter and remaining melted coconut oil until smooth. Transfer to piping bag or a medium resealable bag. Step 4In a large bowl, beat butter and marshmallow fluff until light and fluffy. Beat in powdered sugar and transfer to another piping bag or medium resealable bag.Step 5When chocolate layer is set, arrange one piece of graham cracker in the bottom of each tin, cut down graham crackers if necessary to they fit. Pipe about 1 tablespoon of peanut butter into a round disc on top of the chocolate in the cupcake liner. Pipe marshmallow mixture over peanut butter mixture.Step 6Reheat remaining chocolate, if needed, then spoon 1 tablespoon over each disc and smooth into an even layer. Repeat until all chocolate is used and return to refrigerator to harden, 15 more minutes.
