---------- 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.