Melt chocolate chips and shortening in the microwave, stopping and stirring at 30 second intervals till melted and smooth.

Place 15 small liners into a mini-muffin tin. (Or use a candy mold like I did...purchased at a local candy store) With a small silicone brush, coat the inside of each cup with about 1 teaspoon of the melted chocolate. The coating should be about ⅛ inch thick and almost up to the top of the cup, but not over the top. Refrigerate when coating is complete.

Gently melt the butter and peanut butter together in the microwave, stirring at 30 second intervals till butter is melted. Add powdered sugar and graham cracker crumbs. Press about a teaspoon of the filling into the chocolate lined cups.

Spoon about a ½ teaspoon of the chocolate (you may need to reheat chocolate slightly if it has cooled) over peanut butter to cover. Chill till firm, at least 2 hours. I sped this up by chilling in the freezer. You can also add a chocolate drizzle if desired as I did. Peel paper liners off to serve. Store in refrigerator.