Peanut Butter Easter Cups

---------- Recipe via Meal-Master (tm) v8.04

Title: PEANUT BUTTER EASTER CUPS
Categories: Holiday, Candies
Yield: 42 Pieces

10 oz REESE'S Peanut Butter Chips
5 ts Shortening (not oil)

-------------------CREAMY PASTEL FONDANT-------------------
8 oz Cream cheese; softened
1/2 c Butter or margarine
-- softened
3 1/2 c Powdered sugar
1/2 ts Vanilla extract
Green food color
Red food color
Yellow food color
1/8 ts Mint extract
1/8 ts Almond extract
1/8 ts Lemon extract

1. In microwave-safe bowl, place peanut butter chips
and shortening. Microwave at HIGH (100%) 1-1/2 minutes
or until smooth when stirred. Line small muffin cups
(1-3/4 inches in diameter) with paper bake cups.

2. With narrow pastry brush, thickly and evenly coat
inside pleated surface and bottom of each paper cup
with peanut butter mixture. Refrigerate coated cups 10
minutes; recoat any thin spots. Repeat procedure,
coating twelve cups at a time. (If necessary,
microwave peanut butter mixture 30 seconds to thin.)
Tightly cover cups; refrigerate until firm.

3. Fill each cup with desired color CREAMY PASTEL
FONDANT; decorate as desired. Cover; refrigerate at
least one hour. Carefully peel paper from each cup.
Store in refrigerator. About 3-1/2 dozen.

CREAMY PASTEL FONDANT:

In large bowl of electric mixer, beat cream cheese and
butter until smooth and well blended. Gradually add
powdered sugar and vanilla. Divide mixture into three
parts. Mix 1 to 2 drops green food color and mint
extract into one part, red food color and almond
extract into second part, and yellow food color and
lemon extract into third part.

Copyright 1995 Hershey Foods Corporation. Recipe may
be reprinted courtesy of the Hershey Kitchens.