Homemade Peanut Butter Cups
Yields: 30 servings
"Just like the candy!
30 mini (1 3/4 by 1 1/4 inch) paper cups for filling
2 cups milk chocolate chips
2 tablespoons shortening
1/2 cup butter
1/2 cup crunchy peanut butter
1 cup confectioners' sugar
2/3 cup graham cracker crumbs
1. In 1-quart saucepan combine chocolate chips and shortening. Cook over low heat, stirring occasionally, until melted and smooth (3 to 5 minutes).
2. To make this easy, use either a spoon or put the melted chocolate in a bottle with a squirt lid, and put your base layer of chocolate in the bottom of the small cupcake paper. about 1 teaspoon melted chocolate. Repeat until 30 cups are coated; refrigerate cups.
3. In 2-quart saucepan combine butter or margarine and peanut butter. Cook over medium heat, stirring occasionally, until melted (4 to 6 minutes). Stir in confectioners' sugar and graham cracker crumbs. Chill. Then make 30 peanut butter balls by rolling in your hands. As it warms from your hands it will get easier to roll. Put one ball in the center of each cup on top of the chocolate bottom.
4. Spoon melted chocolate on top of peanut butter filling, or use the squirt bottle method, and finish filling cup and covering top completely.Freeze or chill until firm (about 2 hours) carefully peel off paper cups. Store refrigerated.
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