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Spray a muffin tin with cooking spray or line with paper cups and preheat oven to 350°F. Combine graham crackers, salted butter and sugar in a medium bowl. Stir until all grahams are moistened with butter. Add 2 Tbsp of the crust to each muffin cup, pressing firmly into place to form an even layer. Bake for 5 minutes, until crust has set and begins to brown.
While crust bakes, heat jam and berries in a saucepan over medium-low heat until heated through, about 5 minutes. Remove crusts from oven and pour jam mixture into each. Bake for 15-20 minutes, until topping is warm and bubbly. Cool completely before removing cups from pan and drizzle with warm peanut butter.
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