1 bag Reese's Peanut Butter Cups (14-18 snack size cups)
1-2 cups dry roasted peanuts
1-2 teaspoons shortening (if needed)
Place Peanut Butter cups in freezer for about 30 minutes.
Line a baking sheet with parchment or waxed paper, set aside.
Melt chocolate according to package directions or my personal favorite, in a small crock pot.
Remove peanut butter cups from freezer and chop into large pieces. Return to freezer until ready to use.
Once chocolate is melted and smooth stir in peanut butter cups and peanuts, just to coat. If chocolate seems a little thick, you can add the shortening.
Spread chocolate onto prepared pan, using a spatula or the back of a spoon to spread to the edges. Let chocolate set up then cut or break into pieces. Store in air tight container at room temperature or in the refrigerator.
Connie, Vickie, Helen and Sandy - weary of always swapping recipes for Thanksgiving, Christmas and entertaining -- we decided to post them here. They are mostly southern, as we are -- proudly hailing from Kingsport, Tennessee, Dobyns-Bennett High School, and Trevecca Nazarene College.
Butter, mayo, and southern accents are key ingredients. Hope you enjoy - we certainly have!