1 (11-1/2-ounce) package milk chocolate chips
3 tablespoons vegetable shortening
1-1/2 cups confectioners’ sugar
1 cup creamy peanut butter
1/4 cup (1/2 stick) butter
Line a 12-cup muffin tin with paper baking cups.
In a small saucepan, melt 1-1/4 cups chocolate chips and 2 tablespoons shortening over low heat,
stirring just until mixture is smooth. Allow to cool slightly; mixture should still be pourable.
Starting halfway up each paper cup, spoon about 2 teaspoons mixture over inside of cups, completely
covering the bottom half of each cup. Chill cups for about 30 minutes, or until firm.
In a large bowl, combine confectioners’ sugar, peanut butter, and butter; mix well. (Mixture will be dry.)
Spoon evenly into chocolate cups and press down firmly.
Place remaining chocolate chips and shortening in a saucepan and melt over low heat, stirring just until
mixture is smooth. Spoon equal amounts into cups, spreading to completely cover the peanut butter mixture.
Cover and chill at least 2 hours, or until firm.