1/3 c. creamy or chunky peanut butter
1/3 c. dark corn syrup
1/2 tsp. vanilla extract
1 c. sifted confectioners' sugar
1 (12 oz.) pkg. semi-sweet or milk chocolate chips, melted

Place foil or paper baking cups on tray or in miniature muffin cups. In medium sized bowl, stir peanut butter, corn syrup, and vanilla until blended. Gradually stir in sugar. Turn mixture onto board. Knead until smooth. Press with hands to 1/2 inch thickness. With small, round cookie cutter, cut into 1 inch circles. Spoon about 1/2 teaspoon melted chocolate into each baking cup. Gently push down into chocolate to cover the sides. Spread additional chocolate to cover the top. Chill until firm. Store in covered container in refrigerator. Makes about 3 dozen.