Recipe - Peanut Butter Cup Candy

JENNIFER SZABO VCVV05B

PEANUT FILLING
2 cup Confectioner's Sugar
2 tablespoon Butter or margerine; soft
1 tablespoon Milk
2 teaspoon Granulated sugar
One half teaspoon Vanilla extract
One half cup Creamy peanut butter

TOPPING
6 ounce Chocolate chips; semisweet,
=OR= milk chocolate
1 One half tablespoon Solid Vegetable shortening

Mix first 6 ingrediants together by hand or with blender until blended. Mix
in Peanut Butter.Line Jelly Roll pan with wax paper(I used foil and it
worked fine) Roll teaspoons of filling into Three fourths inch balls(I used my hands
to do thisit wasn't sticky at all... more creamy. And make the balls on
the small side...they seem to taste better that way). Place on lined
pan...refrigerate for at least 2 hours.

Melt chips and shortening together on stove (I use the microwave for 2
minutes on high). Use a toothpick to dip into melted mixture). I dump
about 10 balls into chocolate, roll around with a spoon and lift them out
with the toothpick Before chocolate sets, decorate with colored sugar,
nonpareils etc. Refrigerate 1015 minutes to set chocolate. Remove from
paper or foil. Store in airtight container in refrigerator for up to 2
weeks. Yields: 60 little Balls.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini