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In 1-quart saucepan combine chocolate chips and
shortening. Cook
over low heat, stirring occasionally, until melted
and smooth (3 to
5 minutes).
Loosen top paper cup from stack, but leave in stack
for greater
stability while being coated. With small paint
brush, coat inside top
cup evenly with about 1 teaspoon melted chocolate
to about 1/8-inch
thickness, bringing coating almost to top of cupbut
not over edge.
Repeat until 30 cups are coated; refrigerate cups.
In 2-quart saucepan combine butter or margarine
and peanut butter.
Cook over medium heat, stirring ocassionally, until
melted (4 to 6
minutes). Stir in confectioners' sugar and graham
cracker crumbs.
Press about 1/2 tablespoon filling into each chocolate
cup.
Spoon about 1/2 teaspoon melted chocolate on top
of filling; spread
to cover. Freeze until firm (about 2 hours) carefully
peel off paper
cups. Store refrigerated.
