When I first started making these I would make them in a 9X13 pan because I was a very busy mum of four kids. Now I have more time on my hands and I like to make them in a mini muffin tin to make lil peanut butter cups!
1/2 cup Butter
3/4 cup Peanut Butter
1 3/4 cup Icing Sugar
3/4 cup Graham Wafer Crumbs
1 teaspoon Vanilla
6 oz pkg Chocolate Chips
Milk, to right consistency, about 1 Tablespoon
Skor bits, garnish (optional)
If using a 9X13 inch pan, just set it out now, no need to spray with vegetable oil spray or line with paper liner.
If making the peanut butter cups, prepare a mini muffin tin by lining 24 – 30 cups with paper liners.
Melt butter and peanut butter in large saucepan over medium heat.
Stir in icing sugar.
Add graham wafer crumbs and vanilla and stir well, ensuring there are no lumpy bits of graham wafer crumbs remaining.
Using a 2 ounce Pampered Chef scoop, scoop out 2 ounces into each prepared cup.
Firmly press down and even out each cup.
In a small clean saucepan, melt 6 ounces of chocolate; I use whatever I have on hand which is sometimes a combination of milk chocolate, white chocolate and dark chocolate.
You will probably have to add about a Tablespoon of milk to get that spread/pour consistency that you are looking for.
Using a small teaspoon, put a dollop of melted chocolate on each cup and spread over the top.
If using, garnish with Skor bits.
Once set, store in an airtight container in the refrigerator if it is hot and melty out. Otherwise, just in an airtight container in a cool, dry place.