Morrow's Nuthouse Peanut Butter Cups

• 1 lb powdered sugar
• 1 cup creamy peanut butter
• 1 tablespoon coconut oil
• 12 cup butter
• 1 (2 lb) baghershey's chocolate chips

1. You need small cupcake type cups with a waxy coating and the muffin pan to put them inches.
2. Use a double boiler setup - or one pan inside another pan with warm water and the stove burner set on low to keep the water warm.
3. Put about half the bag of chocolate chips in the pan and let them melt.
4. (Make sure NOWATER touches the melted chocolate - it ruins the whole batch!
5. ).
6. When melted use a small spoon to "paint" a layer of chocolate all over the inside of the waxy paper cup.
7. Set in the holder and put in the fridge to harden (5-10 minutes).
8. Mix peanut butter, butter, powdered sugar, and coconut oil in a seperate bowl.
9. When painted cups are hardened roll some filling in a ball and press down flat leaving a little room at the top for the top layer of chocolate to go on.
10. Put a spoonful of chocolate on top of the filling and spread to the edges covering the filling.
11. Put in the fridge again to harden (again about 10 minutes).
12. Don't leave in the fridge too long or the chocolate will get a whitish haze.
13. Serving size is a guess.

powdered sugar, peanut butter, coconut oil, butter, chocolate chips

Taken from www.food.com/recipe/morrows-nuthouse-peanut-butter-cups-119177 (may not work)