RECESS PEANUT BUTTER CUPS

Steps:

• 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.