JIF PEANUT BUTTER BITES RECIPES

Steps:

• Arrange racks in upper and lower thirds of oven; preheat to 350°F. Line 2 rimmed baking sheets with parchment paper.
• Beat egg with a whisk in a medium bowl. Add peanut butter and sugar and whisk until fully incorporated and smooth. Drop mounds of dough by the tablespoonful onto parchment-lined baking sheets, spacing about 2" apart. Lightly press tops of cookies with tines of a fork, making a crosshatch pattern. Sprinkle with salt, if using. Bake cookies, rotating trays halfway through, until golden brown, 10–12 minutes. Transfer to a wire rack and let cool slightly. DO AHEAD: Cookies can be baked 3 days ahead. Store in an airtight container at room temperature.

Steps:

• In 1-quart saucepan combine chocolate chips and shortening. Cook over low heat, stirring occasionally, until melted and smooth (3 to 5 minutes).
• Loosen top paper cup from stack, but leave in stack for greater stability while being coated. With small paint brush, coat inside top cup evenly with about 1 teaspoon melted chocolate to about 1/8-inch thickness, bringing coating almost to top of cup, but not over edge. Repeat until 30 cups are coated; refrigerate cups.
• In 2-quart saucepan combine butter or margarine and peanut butter. Cook over medium heat, stirring occasionally, until melted (4 to 6 minutes). Stir in confectioners' sugar and graham cracker crumbs. Press about 1/2 tablespoon filling into each chocolate cup.
• Spoon about 1/2 teaspoon melted chocolate on top of filling; spread to cover. Freeze until firm (about 2 hours) carefully peel off paper cups. Store refrigerated.