Instructions: In large mixing bowl, combine butter, icing sugar, peanut butter, pecans, and vanilla; mix well. Melt chocolate chops and paraffin in top of a double boiler over low heat. Lightly greese four 4 1/2" or two 8" tart pans with removable bottoms. Spread a thin layer of melted chocolate on the bottom and sides of each pan. Refrigerate for 5 minutes or until chocolate is set.

Spread another thin layer of chocolate over the first layer; refrigerate to set. Divide peanut mixture evenly between pans; level tops. Spread a layer of chocolate over peanut layer in each pan, sealing edges. Refrigerate until set. To remove peanut butter cups from pans, remove sides of pans.

Insert the edge of a sharp knife between the bottom of each pan and the chocolate;

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