Peanut Butter Cups

• 2-1/2 cups Semi-Sweet Chocolate Chips
• 1 Tablespoon Vegetable Shortening
• 1/2 cups Honey Peanut Butter
• 1/2 cups Chocolate Peanut Butter
• 1/2 cubes Cinnamon Raisin Peanut Butter
• 3 Tablespoons Chopped Peanuts

1. Line a mini muffin tin with candy cups.
2. Melt chocolate over double boiler. (Alternatively, melt chocolate in the microwave). Stir in shortening.
3. Fill each cup with about 11/2 teaspoons melted chocolate, then tap pan so chocolate flattens out. Refrigerate for 10 minutes.
4. Meanwhile, fill 3 piping bags with each one of the peanut butters. (You can use resealable bags instead, just cut the corner.) Pipe about 1 teaspoon peanut butter in center of each cup, then top with 2 teaspoons melted chocolate. Top with chopped peanuts. Refrigerate for 10-15 more minutes.
5. Store in an air tight container at room temperature for up to 3 days.

semisweet chocolate chips, vegetable shortening, honey peanut butter, chocolate peanut butter, cinnamon raisin peanut butter, peanuts

Taken from tastykitchen.com/recipes/desserts/peanut-butter-cups-12/ (may not work)