| 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;
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