2 tablespoons shortening
1/2 cup butter
1/2 cup crunchy peanut butter
1 cup confectioners' sugar
2/3 cup graham cracker crumbs
30 mini (1 3/4 by 1 1/4 inch) paper cups
In 1-quart saucepan combine chocolate chips and shortening. Cook
over low heat, stirring occasionally, until melted and smooth (3 to
Loosen top paper cup from stack, but leave in stack for greater
stability while being coated. With small paint brush, coat inside top
cup evenly with about 1 teaspoon melted chocolate to about 1/8-inch
thickness, bringing coating almost to top of cupbut not over edge.
Repeat until 30 cups are coated; refrigerate cups.
In 2-quart saucepan combine butter or margarine and peanut butter.
Cook over medium heat, stirring ocassionally, until melted (4 to 6
minutes). Stir in confectioners' 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.