Homemade Peanut Butter Cups

Line a mini muffin tin with paper liners; set aside. Line a cookie sheet with parchment; set aside. In a medium saucepan, combine peanut butter, butter and brown sugar over medium heat. Heat until completely melted and starting to bubble a little, stirring constantly. Remove from heat. Add powdered sugar 1/4 cup at a time, stirring after each addition. Set aside and let cool. Meanwhile, melt chocolate chips and shortening together in microwave on 50% power in 30 second increments, until completely melted, stirring after each burst. Using a small cookie scoop, spoon melted chocolate into the bottom of each lined muffin cup. Refrigerate. Use a heaping teaspoon to scoop out the peanut butter mixture. Roll it into a ball, then flatten it slightly into a disk. Place on cookie sheet. Once finished with all of the peanut butter, refrigerate for about 30 minutes. Place peanut butter patty on top of each chocolate-lined muffin tin. Warm up remaining chocolate again in microwave. Using a spoon, add more melted chocolate to cover each peanut butter patty. Refrigerate again for 30 minutes, then they’re ready to serve! Store in the refrigerator. You can keep at room temperature in an airtight container if you’re going to serve them the same day.