Peanut Butter Cups

2 (12oz) packages of milk chocolate chips

1 cup powdered sugar

Salt

2 cups Reese’s creamy peanut butter

Directions:

In the microwave, melt the chips in a medium sized bowl at 50% power for 2 minutes. Stir gently and let sit a minute or so. If chips need more melting, continue as above except at 30 second intervals. Do not overcook.

--- For 1 giant cup – spread half of the chocolate onto the bottom and sides of a 9-inch quiche pan.

--- For small cups-fill paper lined muffin tins ½ full (build up sides slightly) about 24. Place whichever size cups in refrigerator to harden.

Combine peanut butter, powdered sugar and salt and mix well. Place mixture into microwave for 1 minute on FULL power. Stir and then pour into quiche pan or spoon into muffin cup, be sure to leave room at the top for final chocolate layer.

Place cups into refrigerator to harden the peanut butter (about 1 hour). Re-melt remaining chocolate at 50% power for 30-60 seconds. Spread over the peanut butter mixture and chill until chocolate hardens.