"Impostors" are what the cookbook I pulled the recipe out of called them. I guess it's because they look like chocolate bars until you cut into the pan and discover the peanut buttery deliciousness underneath. I started making them in high school, when I needed a dessert to take to forensics potlucks and such. I've not made them in ages, though.
Last week I was going through the recipe box taking photos of the ones I wanted to save, and the impostors recipe was one of those. I transcribed it from the photo on the plane out here. And then in the grocery store I saw the boxes of Baker's chocolate and remembered that Erin, who doesn't normally like sweet things, likes Reeses's cups, and said "Hey, I could make impostors!"
The nice thing about this recipe is that it is basically impossible to screw up sugar, butter, and peanut butter. It's possible to ruin the chocolate, either by scorching it or apparently by allowing even a single drop of water to come in contact with it, but taking it slowly reduces the likelihood of that as well.( recipe )