Chocolate cups
1 (11 1/2 oz.) milk chocolate chips
2 tbsp. vegetable shortening
24 gem size candy liners

PEANUT BUTTER FILLING:

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

Combine over hot (not boiling) water in double boiler, the chocolate chips and shortening. Stir until chips melt and mixture is smooth. Coat inside of candy liners, 1 measuring teaspoon chocolate mixture for each. Keep remaining chocolate over very low heat to remain melted and smooth.

Place candy liners in palm of hand; rotate gently. Using rubber spatula to push chocolate up sides. Place coated liners in gem pans. Chill in refrigerator until firm, 30 minutes.

In a small bowl, combine sugar, mix well, blended. Using slightly rounded measuring teaspoons, shape peanut butter filling into balls. Place 1 ball in each cup, press slightly with fingers to flatten. Spoon 1 level measuring teaspoonful melted chocolate mixture on top and smooth on. Return to refrigerator and chill until firm, about 45 minutes, or until hardened. Keep refrigerated until serving.