By Ryan Humphries (and Pepper the dog)

Ingredients (makes 12)

For the  base:
3 oz chocolate wafers
½ tbsp sugar
2 oz butter

For the filling:
¾ of a 7½ Jar Marshmallow Fluff
1½ cup peanut butter
¾ cup powdered sugar
2 oz butter
1 tsp vanilla

For the ganache:
½ cup bittersweet chocolate
¼ cup + 1tbsp heavy cream


For the base:

  • Process wafers and sugar in food processor
  • Drizzle in 2 oz melted butter
  • Press into muffin tin
  • Bake 350F for 7 minutes

For the filling:

  • Process peanut butter, powdered sugar, 2 oz butter, and vanilla in food processor
  • Add filling to cooled crusts
  • Place heaping tsp of Marshmallow Fluff into each cup
  • Bake 350F for 7 minutes

For the ganache:

Heat  heavy cream on medium heat until it’s not quite at a simmer, but showing fine bubbles around the edge. Remove from heat and pour over chocolate to melt. Wait 2 minutes ad stir until smooth. Spread evenly on top of the cups.