PEANUT BUTTER CUPS

8 (1-oz each) squares semi-sweet baking chocolate, divided
1 1/3 cup semi-sweet or milk chocolate chips, divided
2 tbsp vegetable shortening, divided
1/2 cup creamy peanut butter
2 tbsp butter, softened
1/4 cup + 2 tbsp powdered sugar, sifted

Line 10 standard muffin cups with paper liners; set aside.

In a small micro-wave safe bowl, heat four squares baking chocolate in the microwave in 30-second intervals until partially melted. Add 2/3 cup chocolate chips and heat 30 seconds more or until almost melted. Add 1 tablespoon of the shortening and stir until shortening and chocolate chips are melted. Divide evenly among the 10 muffin cups. Set on a level surface in the freezer for 15 minutes or until firm.

In a small mixing bowl, beat peanut butter, butter and powdered sugar on low speed until well blended. Divide mixture evenly among the muffin cups and spread over the chocolate to create a smooth surface. Set in freezer approximately another 15 minutes.

Melt the remaining chocolate and shortening as in step one. Pour a little chocolate on top of peanut butter layer in one liner. Immediately tap pan on work surface to evenly distribute chocolate, breaking any bubbles with a toothpick. Repeat with remaining chocolate and muffin cups. Freeze 15 minutes or until set.

Refrigerate or bring to room temperature before serving.

Note: You may make miniature peanut butter cups by following the same procedure using mini-muffin cups.

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