2 cups milk chocolate chips
2 tablespoons shortening
1/2 cup butter
1/2 cup crunchy peanut butter
1 cup confectioners' sugar
2/3 cup graham cracker crumbs
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 cup, but 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 occasionally, 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.