---------- Recipe via Meal-Master (tm) v8.05
  Categories: Candies
       Yield: 36 Servings
            -Marge Nemeth-GNFK05B
       1 c  Confectioner’s sugar,sifted
     3/4 c  Nonfat dry milk powder
     1/2 c  Corn syrup
     1/2 c  Peanut butter
       1 pk (12oz) semisweet pieces
   Place 36 (1 3/4x1 inch) paper baking cups on tray. In small bowl, stir
   together confectioner’s sugar, and dry milk powder. In medium sized bowl,
   stir together peanut butter and corn syrup until well blended and smooth.
   Add sugar mix, stir until well blended. Turn out onto work surface, and
   knead 1-2 minutes until smooth. Press peanut butter mix with hands, or roll
   out to 1/2 inch thick. Cut into 1 inch circles, set aside. In small
   saucepan, melt chocolate pieces over low heat. Sppon about 1/2 tsp
   chocolate into each paper cup to generously cover bottom. Place 1 peanut
   circle to top of chocolate in eqach cup, gently push circle down to coat
   sides. spoon additional chocolate over top. Refrigerate 2 hours or
   overnight, until firm. Store in tightly covered container in refrigerator.
   Make 3 dozen.