teaspoons shortening (do not use butter, margarine, spread or oil)
Serving Size: 1 (1018) g
Servings Per Recipe:
AMT. PER SERVING% DAILY VALUE
Calories from Fat 793 g57 %
Total Fat 88.2 g135 %
Saturated Fat 50.3 g251 %
Cholesterol 246.2 mg
Sodium 637.4 mg
Dietary Fiber 4.7 g18 %
Sugars 77.5 g309 %
Protein 22.2 g
Beat 3/4 cup butter and cream cheese in medium bowl; add flour and 1/4 cup sugar, beating until well blended.
Cover; refrigerate about one hour or until dough is firm.
Shape dough into 1-inch balls; press each ball onto bottom and up sides of about 36 small muffin cups (1-3/4 inches in diameter).
Heat oven to 350°F
Combine egg, remaining 1/2 cup sugar, melted butter, lemon juice and vanilla in small bowl; stir until smooth.
Stir together milk chocolate chips and peanut butter chips.
Set aside 1/3 cup chip mixture; add remaining chips to egg mixture.
Evenly fill muffin cups with chip mixture.
Bake 20 to 25 minutes or until filling is set and lightly browned.
Cool completely; remove from pan to wire rack.
Combine remaining 1/3 cup chip mixture and shortening in small microwave-safe bowl. Microwave at HIGH (100%) 30 seconds; stir. If necessary, microwave additional 15 seconds at a time, stirring after each heating, until chips are melted and mixture is smooth when stirred.