Photo by Rachael Brugger
1/4 pound butter or margarine, melted
3/4 pound powdered sugar
1 cup creamy peanut butter
2 small bags milk-chocolate chips
2 T. vegetable shortening
Mix first three ingredients with hands. Form into little balls and flatten in the palm of your hands. Set aside.
Melt chocolate, one bag at a time, in the top of a double boiler over medium-low heat with 1 tablespoon of shortening. Using paper cup liners in mini-muffin tins, cover the bottom of each muffin cup with chocolate, place a peanut-butter patty on top, and cover with more chocolate. Place in freezer for about 5 minutes to harden; store in refrigerator.
Makes about 100.