1/4 c. powdered sugar
1/4 c. sour cream
2 tbsp. whipping cream
1/4 tsp. vanilla
3/4 c. chunky peanut butter (do not use fresh ground or old-fashioned)
36 (2 inch) wide paper or foil candy cups or 72 mini paper cups
1 1/4 lb. bittersweet chocolate, chopped
3/4 c. roasted unsalted peanuts, separated into halves (optional)

Mix powdered sugar, sour cream, whipping cream and vanilla in medium bowl. Stir in chunky peanut butter. Cover and refrigerate until well chilled.

Place paper cups on 2 baking sheets. Melt chocolate in top of double boiler over simmering water, stirring until smooth. Remove from water. Drop chocolate (enough to line each cup, about 1 teaspoon for larger cup) into each cup. Rotating each cup, spread chocolate about 3/4 inch up sides of cup, using small palette knife. Refrigerate until chocolate is set, about 20 minutes.

Fill each cup with peanut butter mixture (about 1 teaspoon for large cup). Flatten slightly with back of spoon. Re-melt chocolate in top of double boiler over simmering water. Spoon enough chocolate (about 1 teaspoon for larger cups) into each cup to cover filling completely. Sprinkle each cup with several peanut halves, if desired.

Dip fork into remaining melted chocolate. Carefully wave over peanuts to create decorative pattern. Refrigerate until chocolate is set, about 20 minutes. Store peanut butter cups in airtight tins. Makes 36 large peanut butter cups, 72 mini cups. 132 calories.