1. Prepare your muffin tins with liners and set aside.

2. Melt the chocolate chips in microwave at 30 second intervals until mixable and smooth.

3. Mix in the shortening until it is melted and everything comes together smooth.

4. Pour a little bit of the chocolate mixture into your liners about half of ¼ of the way up (I tell you the different techniques for different results above) and put in freezer for 10 minutes.

5. While that's in the freezer, start whipping together your peanut butter and butter until light and fluffy.

6. Add in the confectioner's sugar until combined. It may look crumbly but will smooth out once the milk is added.

7. Add 4-5 tablespoons of milk and mix until smooth and to the consistency you want. I like mine to be pliable almost like a really soft dough so it is easier to mold. If you find you need more milk add a tablespoon at a time.

8. Once your peanut butter mixture is ready, take your frozen chocolate out of the freezer. Roll a ball of peanut butter in your hands and flatten out on top of the chocolate.

9. Pour some more chocolate on top of the peanut butter layer and bang on a flat surface to get it to flatten out on its own.

10. Freeze for 15 minutes. Take them out of the freezer, unwrap and eat them up!