1/3 c. plus 1/2 c. smooth peanut butter
1/4 c. 10 X sugar
1 tsp. vanilla
1 (11 oz.) pkg. milk chocolate chips

In a small bow, mix 1/2 cup peanut butter, 10 X sugar and vanilla. Stir until smooth. Turn onto work surface and knead. Roll into ball and cut into 40 pieces. In heavy saucepan, melt chocolate over low heat. Stir until smooth and remove from heat. Stir in 1/2 cup of peanut butter until completely blended. Spoon 1 teaspoon of chocolate into paper bon bon cups to cover bottom; place 1 peanut butter ball in the middle of chocolate; top each with 1 teaspoon of remaining chocolate mixture. Place cups on a cookie sheet. Refrigerate about 1 hour until firm. Store in a tightly covered container in refrigerator for 2 weeks. Makes 40 cups.