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MMMMM----- Recipe via Meal-Master (tm) v8.01
      Title: Chocolate Peanut Butter Cups
 Categories: Candies, Chocolate
      Yield: 6 servings
           CHOCOLATE CUPS:
      2 c  Milk Chocolate Chips
      2 tb Vegetable shortening
     24    1" paper candy cups
           PEANUT BUTTER FILLING:
    3/4 c  Creamy peanut butter
    3/4 c  Confectioners' sugar, sifted
      1 tb Butter, melted
  Combine over hot, not boiling, water, the milk chocolate chips and
  vegetable shortening.  Stir until the chips are melted and the
  mixture is smooth.  Remove from the heat but keep over the hot water.
  Coat the inside of the candy cups by using 1 t. of the chocolate
  mixture for each cup. Place the candy cups in the palm of your hand
  and rotate gently, using a narrow rubber spatula to push the
  chocolate up the sides of the cup. Chill.
  PEANUT BUTTER FILLING:
  In a small bowl, combine the peanut butter, confectioners' sugar and
  butter, mixing until well blended.  Using slightly rounded
  teaspoonfulls, shape the peanut butter filling into balls.  Place 1
  ball in each chilled cup and press lightly with your fingers to
  flatten. Spoon 1 level t. of the reserved chocolate mixture on top
  and smooth over to seal. Chill until form, about 45 minutes.  Store
  in airtight container in the refrigerator.
  Source:  Rich Harper, FidoNet Cooking Echo
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MMMMM----- Recipe via Meal-Master (tm) v8.01
      Title: Chocolate Covered Cherries
 Categories: Candies
      Yield: 20 servings
     60    Maraschino cherries w/stems
      3 tb Butter
      3 tb Light corn syrup
      2 c  Powdered sugar
      1 lb Chocolate, melted
  Drain cherries for several hours.  Combine softened butter and corn
  syrup. Stir in powdered sugar.  Chill if too soft.  Shape 1/2
  teaspoon mixture around each cherry.  Place on baking sheet with wax
  paper and chill until firm.  Dip cherries into chocolate by stem.
  Chill for 1 to 2 weeks.
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