2 c. graham cracker crumbs
1 T. vanilla
1/2 c. unsalted butter
1/2 c. butter
1/2 c . suger
1 tsp. ancho chili powder
1/2 c. unsweetened cocoa powder
In a large bowl, mix together the graham cracker crumbs, butter, ancho chili powder, unsweetened cocoa powder, vanilla, and suger. Spray a mini muffin pan with non stick spray. Place 1 T. of this mixture into each mini muffin cup and press firmly and up sides. Bake for 10 minutes in a 350 degree oven. Let cool and set aside.
1 cup creamy peanut butter
1 1/2 tsp. pure vanilla extract
4 oz. cream cheese, room temperature
3/4 cup powdered sugar
1 c. toasted panko crumbs (place panko crumbs on a cookie sheet and bake at 350 for 10 -15 minutes, stirring occasionally until brown)
3 T. unsweetened cocoa powder
In a large bowl add the peanut butter, vanilla extract, cream cheese, and powdered sugar. Scoop into small balls (1 tsp) and place on a cookie sheet lined with parchment paper. Chill in the refrigerator for 30 minutes. In a separate bowl add the cooled panko crumbs and mix with the cocoa powder. Take the peanut butter balls and roll into the cocoa panko crumbs. Place the chocolate graham cups on a beautiful platter. Spread with a little room temperature cream cheese. Press the peanut butter balls into the cups and serve.
Recipe compliments of Chef Tami Osborn and Culinary Treasures INC
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