CHOCOLATE CUPS:

1 (12 oz.) milk chocolate morsels
2 tbsp. vegetable shortening
2 doz. 7 inch paper candy cups

PEANUT BUTTER FILLING:

3/4 c. creamy peanut butter
3/4 c. sifted confectioners' sugar
1 tbsp. butter, melted

CHOCOLATE CUPS: Combine over hot (not boiling) water, milk chocolate morsels and vegetable shortening. Stir until morsels are melted and mixture is smooth. Remove from heat but keep over hot water. Coat inside of 24 candy cups using 1 teaspoon chocolate mixture for each. Place candy cups in palm of hand; rotate gently using rubber spatula to push chocolate up sides. Chill until firm (15-20 minutes).

PEANUT BUTTER FILLING: In small bowl, combine peanut butter, confectioners' sugar and butter, mix until well blended. Using slightly rounded teaspoonfuls, shape peanut butter filling into balls. Place 1 ball in each chilled cup and press lightly with fingers to flatten. Spoon 1 level teaspoonful reserved melted chocolate mixture on top and smooth over to seal. Chill until firm about 45 minutes. Store in airtight containers in refrigerator.

Makes 2 dozen.