Peanut Butter Cups

1 cup Peanut Butter
1/4 cup unsalted butter
1/4 cup brown sugar
1-1/4 cup powdered sugar
4 cups chocolate chips
1/4 cup vegetable shortening
Line 36 cup cake cups with liners. Line a baking sheet with wax/parchment paper.
Melt the peanut butter, butter, and brown sugar on stove top. Heat until bubbly (stirring constantly), remove from heat. Stir in the powdered sugar and set aside.
Melt the chocolate and vegetable shortening in pot. Spoon a thin layer (think Reese's Cups) into bottom of cup cake papers; set in refrigerator.
Take peanut butter mixture and scoop out 36 even balls (remember you want the disk to easily fit cup cake papers, with space so chocolate can surround it and encase the peanut butter) squash into disks and place on baking sheet; place in fridge for 10 minutes, until fully cooled and until the chocolate is hardened.
Remove both peanut butter disks and the cup cake pans.
Place one disk in each 36 cups. Use the remaining chocolate (you may need to reheat the chocolate). Place pans back into fridge until chocolate is fully hardened. Yields: 36 Peanut butter cups.

With hungry thoughts from the kitchen;
Gabrielle W.
So whether you eat or drink or whatever you do, do it all for the glory of God. ~1 Corinthians 10:31