Jan... here's a recipe... it doesn't mention mixing in the peanut butter, but I always do... Everyone seems to like it... just a little even a tablespoon or two... I put them in the paper baking cups for cupcakes and stick them in the freezer until they harden and then I fill them and either put them in the freezer for a few minutes or in the fridge... it's best if they sit in the fridge overnight to set.
Reese's Peanut Butter Cups Recipe courtesy Todd Wilbur
1 cup peanut butter
1/4 teaspoon salt
1/2 cup powdered sugar
1 (12-ounce) package Hershey's milk chocolate chips
In a small bowl, mix the peanut butter, salt and powdered sugar until firm. Slowly melt the chocolate chips in a double boiler over hot, not boiling, water. You may also melt them in a microwave oven set on high for 2 minutes, stirring halfway through the heating time. Grease the muffin tin cups and spoon some chocolate into each cup, filling halfway. With a spoon, draw the chocolate up the edges of each cup until all sides are coated. Cool in the refrigerator until firm. Spread some of the peanut butter onto the chocolate in each cup, leaving room for the final chocolate layer. Cool the cups again to firm up the peanut butter. Pour some chocolate onto the top of each candy and spread it to the edges. Let sit at room temperature, or covered in the refrigerator. Turn out of the pan when firm.
Seriously!
Still they get to go back. I have given her a list of people to be on the lookout for and say hi. I am sure they won't remember me, but I was remembered by one of the Palo waiters from the med cruise (very exciting for me) so I have hopes!
I have been so busy haven't checked in for a few....really focused on getting my side health care business up and going. Went to a class yesterday that was AMAZING! Nothing like leaving a class after 8 hours sitting and feeling so excited and energized. 
