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Desserts - Peanut Butter Cups

  • 2 cups powdered sugar
  • 1 1/2 cups peanut butter
  • 3 tablespoons butter or margarine, at room temperature
  • 12 ounces chocolate bark

Mix together sugar, peanut butter, and butter. Form into 1/2-inch balls and flatten a bit on a baking sheet. Chill until firm.

Melt chocolate bark and dip the bottom of each ball into it. Place balls into individual miniature muffin cup liners or candy liners. Pour chocolate over top in a slow drizzle to coat. Let set until firm.

These may be stored in an airtight container at room temperature for up to one month or in a freezer for up to six months.
Submitted By: Karen Morrison
Warren Farmers Co-op
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