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3 sq. semisweet chocolate
2 sticks butter or margarine
1 1/2 cups chopped dry roasted Georgia peanuts
4 large eggs
1 cup flour
1 3/4 cups sugar
1 tsp. vanilla
1 cup crunchy peanut butter
3/4 cups finely chopped dry-roasted peanuts for topping
Directions: Melt chocolate and butter or margarine in a heavy pan; add peanuts to mixture; combine eggs, flour, sugar, vanilla in medium bowl; stir, but do not beat. Add chocolate peanut mixture, combine, but do not beat. Fill paper lined muffin tins half full; spoon 1/2 teaspoon peanut butter in center of batter; pour enough remaining batter to cover peanut butter. Sprinkle with chopped peanuts. Bake in 325° oven for 25-30 minutes.