1. Melt peanut butter and butter in large microwaveable bowl over HIGH heat for 1 minute.
2. Add marshmallows and heat another minute or until marshmallows puff; stir.
3. Add popcorn, shredded wheat, peanuts and raisins; stir gently.
4. Place paper liners into two 12-cup muffin pans.
5. Divide mixture into 24 cups.
6. Bake at 250' for 10 minutes.
7. Store "cups" in airtight container.
Yields 24 cups