Nut-Free Peanut Butter Cups

1/2 cup soy butter
1/2 cup powdered sugar
1/6 cup fine graham cracker crumbs (about 3/4 of one whole cracker) (can be corn free depending the              brand of graham crackers used)

1. Melt chocolate chips in a piping bag (depending on the type of chocolate used this can be a milk-free recipe)
2. Put soy butter mixture into a separate piping bag. 
3. Squirt mixtures into papers set in a mini muffin tin, alternating chocolate then filling then chocolate on top (completely cover filling).
4. Refrigerate until set.
5. Can store in the refrigerate or freezer (to preserve longer).

*Makes about 48 peanut butter cups.