Quick Peanut Butter-Chocolate Mousse Cups

• 1 pkg. (1.9 oz./53.86 g) frozen mini phyllo shells, thawed
• 1-1/2 cups thawed Cool Whip Light Whipped Topping
• 1/4 cup Kraft Smooth Peanut Butter
• 3 Tbsp. Baker's Semi-Sweet Chocolate Chips, divided

1. Heat phyllo shells as directed on package; cool.
2. Meanwhile, add Cool Whip to peanut butter in medium bowl; whisk just until blended.
3. Stir in 2 Tbsp.
4. chocolate chips.
5. Refrigerate until ready to use.
6. Spoon Cool Whip mixture into resealable plastic bag; cut small piece off one bottom corner of bag.
7. Use to pipe Cool Whip mixture into shells.
8. Sprinkle with remaining chocolate chips.

phyllo shells, topping, butter, chocolate chips

Taken from www.kraftrecipes.com/recipes/quick-peanut-butter-chocolate-mousse-cups-183772.aspx (may not work)