Yield: 4 servings
Measure | Ingredient |
---|---|
½ cup | Butter or margarine, softened |
2 cups | Icing sugar |
1 cup | Chunky peanut butter |
½ cup | Pecans, ground |
½ teaspoon | Vanilla |
12 ounces | Semisweet chocolate chips |
¼ \N | Bar paraffin |
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 4½" 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;