Yields about 2 dozen mini peanut butter cups and 4-6 large s’mores.

Ingredients

For the candy shells

Chocolate

For the peanut butter filling

1 cup peanut butter
½ cup powdered sugar
1 teaspoon vanilla extract

For the s’mores filling

1 cup marshmallow fluff
2 graham crackers, broken in pieces

Directions

Temper the chocolate and pour into cupcake molds (either miniature or regular size) and let harden. Mix the two fillings and place in cups when chocolate is hard. Cover the top with remaining tempered chocolate. Use freezer to chill and harden if under time constraint and/or chocolate isn’t tempered correctly.