-Marge Nemeth-GNFK05B
1 c Confectioner's sugar,sifted
3/4 c Nonfat dry milk powder
1/2 c Corn syrup
1/2 c Peanut butter
1 pk (12oz) semisweet pieces
Place 36 (1 3/4x1 inch) paper baking cups on tray. In small bowl, stir
together confectioner's sugar, and dry milk powder. In medium sized bowl,
stir together peanut butter and corn syrup until well blended and smooth.
Add sugar mix, stir until well blended. Turn out onto work surface, and
knead 1-2 minutes until smooth. Press peanut butter mix with hands, or roll
out to 1/2 inch thick. Cut into 1 inch circles, set aside. In small
saucepan, melt chocolate pieces over low heat. Spoon about 1/2 tsp
chocolate into each paper cup to generously cover bottom. Place 1 peanut
circle to top of chocolate in each cup, gently push circle down to coat
sides. Spoon additional chocolate over top. Refrigerate 2 hours or
overnight, until firm. Store in tightly covered container in refrigerator.
