1/2 c. creamy peanut butter
2 tbsp. butter
1/2 tsp. vanilla
3/4 c. confectioners' sugar
2 c. semi-sweet chocolate chips
Water
Mini-foil cupcakes

Beat peanut butter and butter and vanilla. Stir in sugar. Roll into 1/2 teaspoon balls. Place on waxed paper on cookie sheet. Put chocolate chips in gallon size ziploc bag. Press out all the air. Bring the water to simmer. Remove from heat. Add bag until chocolate melts. Snip off corner and squeeze enough chocolate to cover bottom of cupcake paper. Put peanut butter ball in each. Squeeze chocolate over it. Refrigerate.