Peanut Butter Cups - cooking recipe

Ingredients

8 oz. Hershey milk chocolate bar
1 1/2 c. peanut butter
4 Tbsp. butter or margarine (optional)

Preparation

In the top of double boiler over hot, not boiling water, melt the chocolate with half of the peanut butter.
Stir until smooth. For extra creaminess, add the 4 tablespoons butter or margarine. Put remaining peanut butter in the top of another double boiler over simmering water.
Melt the peanut butter until it has a pouring consistency.
Place 24 miniature muffin paper liners inside cupcake or muffin tins.
Pour 1/2 of the chocolate mixture equally over the peanut butter.
You now have a bottom layer of chocolate, then peanut butter and finally top layer of chocolate. Let stand at room temperature about 2 hours to set.
Store them refrigerated in a covered container up to a week or frozen for months.