Peanut Butter Cups

• 2-1/2 cups Powdered Sugar
• 2/3 cups Light Brown Sugar
• 1/2 cups Unsalted Butter
• 1 jar (18 Oz. Size) Creamy Peanut Butter
• 1 teaspoon Pure Vanilla Extract
• 1 package (12 Oz. Size) Ghirardelli Semi-Sweet Chocolate Chips

1. 1. In a medium bowl, stir powdered sugar and brown sugar together and set aside.
2. 2. In a medium-large pot, melt butter and peanut butter together.
3. 3. Once the butter and peanut butter mixture is melted, turn the heat off and add the powdered sugar, brown sugar and pure vanilla extract to the pot and stir together.
4. 4. Pat into a 9x13 ungreased pan.
5. 5. In a small sauce pan, melt the chocolate chips over low heat.
6. 6. Frost the peanut butter mixture with the melted chocolate.
7. 7. Place in the refrigerator until the chocolate is hard (about 1 hour).
8. 8. Cut into small squares and store in a covered container in the refrigerator.
9. Enjoy!

powdered sugar, light brown sugar, butter, peanut butter, vanilla, ghirardelli

Taken from tastykitchen.com/recipes/desserts/peanut-butter-cups-8/ (may not work)