Ingredients:
2-3 cups milk chocolate chips
2 1/2 tablespoons shortening
1/2 cup butter
1/2 crunchy peanut butter
1 cup confectioners' sugar
2/3 cup pretzel crumbs (or graham cracker)
12 cupcake papers
Method:
- In a 1-quart double boiler, combine half of the chocolate chips and half of the shortening over low heat, stirring occasionally. - do not cook, otherwise you will have to use more chocolate.
- Loosen the top cupcake paper, but leave in stack. With a brush, coat the bottom and sides of the paper, putting more on the bottom. Cover all 12 papers.
- Freeze for 20minutes or until hard.
- Melt butter and peanut butter in a double boiler. Once melted add in confectioners' sugar and pretzel crumbs. Stir together. Fill cups with approx 1.5 tbsp of filling.
- Fill the remainder of the cups with the melted chocolate.
- Freeze for 90-120 minutes or until hard. Store refrigerated.
*Recipe from allrecipes
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