Place 18 cupcake liners in your cupcake tin.

In a large bowl using an electric mixer combine the peanut butter and butter until well mixed.

Add the vanilla extract and powdered sugar and mix until well combined.

The mixture will be crumbly and that is okay.

In 2 microwave safe bowl melt the different almond barks in the microwave in 30 second intervals until the chocolate is melted is smooth.

Spoon a little bit of the chocolate in the bottom of each cupcake liner.

I do half white almond bark and half the cups chocolate.

Use your spoon to spread the almond bark around the bottom of the cupcake liners and slightly up the sides.

Roll about 1 - 1-½ tablespoons the peanut butter mixture into a ball and then flatten it out into a disc.

Place the discs into each chocolate lined cupcake liner.

Spoon more chocolate over the top of each peanut butter disc.

Immediately sprinkle with the festive sprinkles.

Let the peanut butter cups set for an hour at room temperature or 15 minutes in the fridge.

Serve!