INGREDIENTS

INSTRUCTIONS

In a small bowl, mix the peanut butter and powdered sugar until firm. Melt
the chocolate chips in a double boiler over hot, not boiling, water. You
may also melt them in a microwave oven set on HIGH for 2 minutes, stirring
halfway through the heating time.  Add the salt.  Grease the muffin-tin
cups and spoon some chocolate into each cup, filling halfway. With a spoon,
draw the chocolate up the edges of each cup until all sides are coated.
Cool in the refrigerator until firm.  Spread about a teaspoon of peanut
butter onto the chocolate in each cup, leaving room for the final chocolate
layer.  Pour some chocolate onto the top of each candy and spread it to the
edges.  Let sit at room temperature, or covered in the refrigerator. Turn
out of the pan when firm.  Note:  It is best to use a shallow muffin tin or
candy tin for this recipe.  If you only have the regular-size muffin tin,
simply fill each tin only halfway with the chocolate and peanut butter,
unless you want to make giant-size mutant peanut butter cups, then fill
those cups all the way! Source: Todd Wilbur's book: Top Secret Recipes
Paula in Manhattan paulab@pipeline.com
Posted to EAT-L Digest 25 Jul 96
Date:    Fri, 26 Jul 1996 10:30:37 -0500
From:    MS ELIZABETH A SAYERS <GVKD27A@PRODIGY.COM>

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