½ cup margaine or butter
2 cups powdered sugar
1 cup peanut butter (jiff or skippy)
Mix the above ingredients well by kneading with hands. Line molds with coating chocolate and put in refridgerator for a few mins. Put in peanut butter filling leaving room on the top to cap off with coating chocolate. Put coating chocolate on top and tap mold on counter to make cup smooth. Place mold in freezer. Remove from old by lightly turning over mold and tapping on counter. Put peanut butter cup in large, paper cup.
Toni Staheli/Chocolate Etc.
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