Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/4 c Plus 2 tbsp. powdered sugar
1/4 c Sour cream
2 tb Whipping cream
1/4 ts Vanilla extract
3/4 c Chunky peanut butter (don't
Use fresh or old-fashioned
1 1/4 lb Semisweet chocolate;chopped
3/4 c Roasted unsalted peanuts;
Separated into halves

Mix first 4 ingredients in medium bowl. Stir in chunky peanut butter.
Cover and refrigerate until well chilled. (Can be prepared 1 day
ahead.)

Place 36 foil 2-inch mini muffin cups on 2 cookie sheets. Melt
chocolate in top of double boiler over simmering water, stirring
until smooth. Remove from over water. Drop 1 tsp. chocolate into each
mini muffin cup. Rotating each cup, spread chocolate 3/4 inch up
insides of cups with small palette knife. Refrigerate until chocolate
is set,about 20 minutes. Drop 1 rounded tsp. peanut butter mixture
into each cup. Flatten slightly with back of spoon. Remelt chocolate
in top of double boiler over simmering water. Spoon enough chocolate
(about 1 tsp.) into each cup to cover filling completely. Sprinkle
each peanut butter cup with several peanut halves. Dip fork into
remaining melted chocolate. Carefully wave from side to side over
peanuts to create decorative pattern. Refrigerate until chocolate is
set, about 20 minutes. Divide peanut butter cups among airtight tins.
(Can be prepared up to 4 days ahead and refrigerated.)

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