| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Vegetables, Grains |
|
Candies, Chocolate |
6 |
Servings |
INGREDIENTS
| 2 |
c |
Milk Chocolate Chips |
| 2 |
tb |
Vegetable shortening |
| 24 |
|
1" paper candy cups |
| 3/4 |
c |
Creamy peanut butter |
| 3/4 |
c |
Confectioners' sugar, sifted |
| 1 |
tb |
Butter, melted |
INSTRUCTIONS
CHOCOLATE CUPS:
PEANUT BUTTER FILLING:
Combine over hot, not boiling, water, the milk chocolate chips and
vegetable shortening. Stir until the chips are melted and the mixture is
smooth. Remove from the heat but keep over the hot water. Coat the inside
of the candy cups by using 1 t. of the chocolate mixture for each cup.
Place the candy cups in the palm of your hand and rotate gently, using a
narrow rubber spatula to push the chocolate up the sides of the cup. Chill.
PEANUT BUTTER FILLING:
In a small bowl, combine the peanut butter, confectioners' sugar and
butter, mixing until well blended. Using slightly rounded teaspoonfulls,
shape the peanut butter filling into balls. Place 1 ball in each chilled
cup and press lightly with your fingers to flatten. Spoon 1 level t. of the
reserved chocolate mixture on top and smooth over to seal. Chill until
form, about 45 minutes. Store in airtight container in the refrigerator.
Source: Rich Harper, FidoNet Cooking Echo
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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