cup hershey's special dark chocolate chips, semi-sweet chocolate chips, mini chips semi-sweet chocolate or 1 milk chocolate bar (6 oz) broken into pieces
PEANUT BUTTER FILLING (recipe follows)
Line small muffin cups (1 3/4" diameter) with small paper cups. Place chocolate chips in smal microwave-safe bowl. Microwave at medium (50%) for 1 minute; stir. If necessary, microwave at medium an additional 15 seconds at a time, stirring after each heating, just until chips are melted when stirred. With small brush, coat inside of paper cups with melted chocolate. Refrigerate 20 minutes; coat any thin spots. Refrigerate until firm, preferably overnight. Gently peel paper from chocolate cups. Prepare peanut butter filling; spoon into chocolate cups. Cover; refrigerate before serving. Remove wrappers from chocolate pieces. Before serving, top each cup with chocolate piece. PEANUT BUTTER FILLING: 1 cup creamy peanut butter 1 cup powdered sugar 1 tbsp. butter or margarine, softened Beat peanut butter, powdered sugar and butter in small bowl until smooth. About 1 1/3 cups of filling.