Peanut Butter Chocolate Cups

1 milk chocolae candy bar (7 oz)
1/4 c butter
1 T shortening
1/4 c creamy peanut butter
In a microwave, melt the chocolate, butter and shortening:  stir until smooth.  Place paper cups in miniature muffin tin.  Place 1 T of chocolate mixture in each cup.
In microwave, melt peanut butter;  stir until smooth.  Spoon into cups.  Top with remaining chocolate mixture.  Remelt chocolate mixture if necessary. Refrigerate for 30 minutes or until firm.

Butterscotch Fudge

1 t plus 2 T butter, divided
1 2/3 c sugar
2/3 c evaporated milk
1/2 t salt
2 cups miniature marshmellows
1 pkg 10 to 11 oz butterscotch chips
1/2 cup chopped walnuts
1 t maple flavoring
Line an 8 in quare pan with foil and grease the foil with 1 t butter; set aside.
In a large saucepan, combine the sugar, milk, salt and remaining butter; cook and stir over medium heat until mixture comes to a boil.  Boil for 5 minutes, stirring constantly.
Remove from heat; add the marshmallows, chips, nuts and maple flavoring.  Stir until marshmallows and chips are melted.  Spoon into prepared pan.  Let stand until set.
Using foil, lift fudge out of pan.  Discard foil; cut fudge into 1 in squares.  Store in an airtight container at room temperature.