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1. Line two 24-count mini-muffin tins with paper liners (recipe makes roughly 36) or you can use a large baking sheet. If you do, place the muffin liners very closely together (I didn't have a mini muffin tin). Set pan aside.
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2. In a medium saucepan, combine the peanut butter, butter and brown sugar over medium heat. Heat until completely melted and starting to bubble, stirring constantly. Remove from the heat. Add the powdered sugar a little at a time, and stir until completely combined. Set aside and let cool.
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3. Meanwhile, put the chocolate chips and shortening into a microwave safe bowl. Melt them together in the microwave, stir every 30 seconds and continue heating until the chocolate has completely melted.
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4. Use a tablespoon to spoon some of the melted chocolate into the bottom of the muffin liners. Place in the refrigerator for 30 minutes until cooled and hard.
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5. Use a teaspoon to scoop out a bit of the peanut butter mixture and place on top the chilled chocolate. Press into the muffin liner to spread peanut butter across the top of the chocolate. Once finished filling all of the cups with the peanut butter mixture, place pan back into the refrigerator to let chill.
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6. Remove from the refrigerator and top off the cups with another layer of chocolate. If you need to heat the chocolate for another 30 seconds to soften it, do so. Spread it into the cups and make sure the top of the chocolate layer is smooth. Place back into the refrigerator for another 30 minutes. Refrigerate until ready to serve.
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Recipe adapted from Brown Eyed Baker.
