Ingredients
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
Directions
In 1-quart saucepan combine chocolate chips and shortening.
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. 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 cup, but 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 occasionally, 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.
