Instructions

• Arrange 30 miniature candy cups on a baking sheet and set aside.
• Place 2 cups milk chocolate chips and 2 tablespoons coconut oil in a microwave-safe bowl. Heat at 50% power in 30-second intervals, stirring between each interval, until the chocolate is fully melted and smooth.
• Spoon enough melted chocolate into each candy cup to cover the bottom, reserving the remaining chocolate in the bowl for topping.
• Put the baking sheet with the chocolate-lined cups into the freezer until the bottom layer is firm, about 10 minutes.
• While the chocolate chills, combine 1/2 cup butter and 1/2 cup cookie butter in a small saucepan over medium heat. Stir until the mixture is smooth and combined, then remove the pan from the heat.
• Stir 1 cup powdered sugar and 2/3 cup fine graham cracker crumbs into the butter-cookie butter mixture until evenly incorporated. Let the mixture cool until it is cool enough to handle and can be shaped by hand.
• Form the cooled filling into 30 small balls (one per cup). Place one ball into each chocolate-lined cup. If desired, gently press each ball so it sits snugly in the cup.
• If the reserved chocolate has hardened, warm it briefly in the microwave at 50% power in 15–20 second intervals, stirring until pourable. Spoon the remaining chocolate over each filled cup to fully cover the filling and smooth the tops.
• Return the filled cups to the freezer until the chocolate is completely firm, about 30 minutes. Remove from the freezer and let sit a few minutes before serving.