Peanut Butter Easter Cups

Categories: Candies, Holidays, April96, Internet, Easter
Yield: 42 Cups

1 2/3 c REESE'S Peanut Butter Chips
-(10-oz. pkg.)
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, red and yellow food
Color
1/8 ts Mint, almond & 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.

Meal Mastered and Posted by Roberta Thompson The Outlaw BBS 502-358-3087
Hershey's is a registered trademark of Hershey Foods Corporation. Recipe
may be reprinted courtesy of the Hershey Kitchens. Copyright © 1995 Hershey
Foods Corporation
Posted to MM-Recipes Digest by "Chat Cat" on Mar
26, 98

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