1Combine sugar & graham crackers. Melt butter and mix with peanut butter. Stir in graham cracker mixture.
2You can pat this into a 9x13 ungreased pan. Melt chocolate chips and spread over top. You can also use cupcake holders or silicon molds. When I use them I pour chocolate all around the mold and then put the peanut butter mixture in the middle and fill the rest of sides and on top with chocolate. You can add milk and pat of butter for a smoother chocolate.
3Refrigerate 15 minutes. The 9x13 pan method is a quick and easy method, but I get more compliments when they are done in the cupcake paper or molds.