Recess Peanut Butter Cups - cooking recipe

Ingredients

8 ounces Hershey Bars
1 1/2 cups peanut butter
4 tablespoons butter or 4 tablespoons margarine (optional)

Preparation

In top of double boiler over hot, not boiling water, melt the chocolate with half the peanut butter.
Stir until smooth.
For extra creaminess, add the 4 T. margarine.
Put the remaining chocolate in top of another double boiler over simmering water.
Melt the peanut butteruntil pouring consistency.
Place 24 mini muffin paper cups inside cupcake or muffin tins.
Pour all of the melted peanut butter equally over the chocolate.
Next, pour the remaining chocolate equally over the peanut butter.
Let stand at room temperature in a covered container for up to a week or may be frozen for months.