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Giant Peanut Butter Cups


1/2 cup butter or margarine, softened
2 cup icing sugar
1 cup chunky peanut butter
1/2 cup pecans, ground
1/2 tsp vanilla
12 oz semisweet chocolate chips
1/4 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 4 1/2" 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


Servings: 4



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