Set 30 small paper cups (that measure about 4.5 x 3 cm; 1.75 x 1.25 inch) on a baking sheet.

In a small saucepan over very low heat, melt the chocolates until smooth stirring from time to time. When the chocolates are melted, remove from the heat.

Pour the melted chocolate into a squeeze bottle, and keep the bottle in hot – not boiling - water.

Squeeze enough chocolate into the bottom of each cup to cover the bottom by about 1/8-inch. Place the cups in the fridge until the chocolate is firm, then remove from the fridge.

While the chocolate is chilling, mix the peanut butter, about 5 tablespoons confectioner’s sugar, and a dash of vanilla extract until smooth. Taste for seasoning; if you want more sugar, add more sugar, ibid for the vanilla. If the mixture is VERY dry, you can add a touch of unsalted butter to make it slightly more smooth.

Roll out the filling into ½-inch (1.25cm) logs. Cut the logs into about ½-inch (1.25cm) lengths.

When the chocolate is hardened, place a peanut butter “log” into each cup. You can flatten them slightly if you like.

Squeeze enough chocolate into each cup to completely cover the peanut filling, making sure that it seeps around the sides. You can smooth out the chocolate using a small spoon or chopstick, if you want to, but generally they manage to settle in well on their own. If you need more chocolate, simply melt more.

Let the peanut butter cups sit in a cool place, to harden. You can put them in the fridge, but they don’t need refrigeration.