Preparation / Directions:
In the top of a double boiler over hot, not boiling, water, melt the chocolate with half of the peanut butter. Stir until smooth. For extra creaminess, add the four tablespoons butter or margarine. Put remaining half of peanut butter in the top of another double boiler over simmering water. Melt the peanut butter until it has a pouring consistency. Place 24 miniature muffin paper liners inside cupcake or muffin tins. Pour half of the chocolate mixture equally among the paper liners. Then pour all of the melted peanut butter equally over the chocolate. Finally, pour the remaining chocolate equally over the peanut butter. You now have a bottom layer of chocolate, then peanut butter, and finally a top layer of chocolate. Let stand at room temperature about 2 hours to set. Store them refrigerated in a covered container up to a week, or frozen for months.