Ingredients:
2 cups milk chocolate chips
2 tablespoons shortening
30 mini paper candy cups
1/2 cup butter
1/2 cup crunchy peanut butter
1 cup confectioners' sugar
2/3 cup graham cracker crumbs
Directions:
In small saucepan combine chocolate chips and shortening. Cook over low heat, stirring occasionally, until melted and smooth -- about 3 to 5 minutes.
With small brush, coat inside of paper 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 medium saucepan combine butter and peanut butter. Cook over medium heat, stirring occasionally, until melted -- about 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.
