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Peanut Butter Cups
Cups
2 cups milk chocolate chips
2 tablespoons shortening
30 (1 3/4x1 1/4-inch) mini paper cups
Filling
1/2 cup butter
1/2 cup chunky peanut butter
1 cup powdered sugar
2/3 cup graham cracker crumbs
Combine chocolate chips and shortening in 1-quart saucepan. Cook over low heat, stirring occasionally, until melted and smooth (3 to 5 minutes).
Loosen top paper cup from stack, but leave in stack for greater stability while being coated. Coat inside of top cup with small paint brush evenly with about 1 teaspoon melted chocolate to about 1/8-inch thickness, bringing coating almost to top of cup but not over edge. Repeat until 30 cups are coated; refrigerate cups.
Combine butter and peanut butter in 2-quart saucepan. Cook over medium heat, stirring occasionally, until melted (4 to 6 minutes). Stir in powdered sugar and graham cracker crumbs. Press about 1/2 tablespoon filling into each chocolate cup.
Spoon about 1/2 teaspoon melted chocolate on top of filling; spread to cover. Freeze until firm (about 2 hours); carefully peel off paper cups. Store refrigerated. Makes 2 1/2 dozen
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