Start by getting a parchment paper or silpat sheet on a cookie sheet that will fit in your freezer. Set aside2. Get your stand or hand mixer and mix all of your ingredients. Mix until well combined.3.Take your dough and put either on a silpat or parchment paper. Roll out the dough by placing surran wrap over it (so it doesn't stick, this is pretty sticky), once rolled out to your desired thickness, use a small biscuit butter and cut them out for whatever size your peanut butter cup will be. Alternately- you can stick the dough in the freezer for 10 minutes, then shape them in your hand, put the shapes on the cookie sheet and place in the freezer while melting the chocolate. 4. Get a microwave safe bowl and put all your chocolate ingredients, cook for 30 seconds, stir for about 15 seconds, then put back in for 30 seconds, stir for another 15-20 seconds. If it still has some chunks that aren't melting, proceed with caution- you don't want your chocolate to seize. You can cook it for another 15 seconds on 50% power. The amount of time it needs is also going to depend on how big your bowl is. If after the first 30 seconds, things are getting pretty melty, switch over to the 50% power until done. 5. Pour your melted chocolate either in molds or cupcake liners in a muffin tin. Pour a little less than 1 tablespoon (again depending on size, you might have to play with it, if using molds) into each liner. Give the tin a little bit of a shake, so all the chocolate covers the bottom. Then take your peanut butter shapes and press them into the mold of the chocolate. Then take the remaining chocolate and cover the peanut butter mixture. I would stick them in the fridge or freezer to harden for a few minutes and then they are good to go!