Peanut butter easter cups

---------- 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.