1 (8 oz.) milk chocolate candy bar
1 tbsp. melted shortening (optional)
1 c. creamy peanut butter
1 c. confectioners' sugar
1 tbsp. butter, softened
24 milk chocolate kisses

Melt chocolate bar in top of double boiler over hot water. Place 24 pleated miniature paper liners in miniature muffin cups. Coat liners with chocolate using pastry brush. Thin chocolate with shortening if necessary. Chill for 20 minutes. Spread chocolate over thin spots. Chill overnight. Remove liners. Combine peanut butter, confectioners' sugar and butter in small mixer bowl. Beat until smooth. Spoon into chocolate cups. Chill, covered, in refrigerator. Top with kisses. Yield: 2 dozen.