This is another one of those recipes which comes in many variations.  It is just about the only recipe I share in which I say "Fleischman's Corn Margarine" instead of "butter."  I think it is better with the Fleischman's.  This is also a recipe which I guarantee will make you a hit with any group, from six-year-old children (or younger) to sophisticated sixty-year-olds.  We make this recipe for almost every large party.  I have students who respond to invitations to our house by asking if I am going to make Peanut Butter Cups.  Our students cram them in their pockets; our children fill their lunch boxes with them; our friends complain about the calories as they go back for thirds and fourths.  The recipe makes about 150 peanut butter cups--actually they are little squares.  That is enough for between forty and fifty people.  The recipe can be doubled, but more than that becomes physically difficult.

Ingredients

1 lb.  Confectioners' Sugar
1/2 lb.  Fleischman's Corn Margarine
1 1/2 Cups Graham Cracker Crumbs
1 1/2 Cups Chunky Peanut Butter
12 oz. pkg. Milk Chocolate Chips
 

Mix the first four ingredients together in a large bowl.  You will have to work them into each other with your hands for quite a while.  When they are well mixed, pat them into the bottom of a 9" x 13" pan.  Refrigerate this to let the mixture set.
Melt the milk chocolate chips in the top of a double boiler.  Spread the chocolate on top of the peanut butter mixture.  Here is the only tricky part.  When the chocolate has set, but before it is hard, cut the peanut butter and chocolate into small squares.  They should be just less than an inch square; your guests will not want them bigger than that because they are very sweet.  Do not worry if the chocolate seems to come together a little after you cut them; if you cut them before they are hard, it will be easy to cut them in the same places after they have hardened.  Store these in the refrigerator.  They will keep a long time.