| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Candies, Holidays | 4 | Servings | |
INGREDIENTS
| 1/2 | c | Butter or margarine, softened |
| 2 | c | Icing sugar |
| 1 | c | Chunky peanut butter |
| 1/2 | c | Pecans, ground |
| 1/2 | ts | Vanilla |
| 12 | oz | Semisweet chocolate chips |
| 1/4 | Bar paraffin |
INSTRUCTIONS
In large mixing bowl, combine butter, icing sugar, peanut butter, pecans, and vanilla; mix well. Melt chocolate chops and paraffin in top of a double boiler over low heat. Lightly greese four 4 1/2" or two 8" tart pans with removable bottoms. Spread a thin layer of melted chocolate on the bottom and sides of each pan. Refrigerate for 5 minutes or until chocolate is set. Spread another thin layer of chocolate over the first layer; refrigerate to set. Divide peanut mixture evenly between pans; level tops. Spread a layer of chocolate over peanut layer in each pan, sealing edges. Refrigerate until set. To remove peanut butter cups from pans, remove sides of pans. Insert the edge of a sharp knife between the bottom of each pan and the chocolate; From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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