2 Tablespoons shortening (I use Spectrum organic shortening)
Cut 15 full size foil cupcake liners to about half their height.
In a small bowl, stir together the peanut butter, powdered sugar, and salt. Knead it slightly with your hands until all the sugar is moistened.
Melt the chocolate chips and shortening in the microwave according to package instructions. Or, put them in a microwave safe dish and heat on 50% power for 1½ minutes. Stir, and heat in 15 second intervals, stirring after each, until melted and smooth.
Put one teaspoon chocolate in each foil liner and tilt the liner so that the chocolate covers the bottom and a little bit of the sides.
Place them on a plate or in a muffin pan and put them in the freezer for 5 minutes.
Roll 1½ teaspoons of the peanut butter mixture into a ball and flatten it with your hands. Place it in the bottom of a chocolate lined cupcake liner. It should not touch the edges. Repeat with all 15 liners.
Add 2 teaspoons of chocolate on top of the peanut butter and spread it with the spoon out to the edges of the liner, letting it fill in around the peanut butter.
Store in the refrigerator. Eat cold or at room temperature.
Recipe by The Gluten-Free Homemaker at http://glutenfreehomemaker.com/peanut-butter-cups/