1 1/2 package (11 1/2-ounce) milk or dark chocolate chips
1 shot bourbon
1 cup creamy peanut butter
3 tablespoons vegetable shortening, softened
1/4 cup butter
1 1/2 cups confectioner’s sugar
1/2 teaspoon salt
Line a 12-cup muffin tin with paper liners. In a saucepan, add the shot of boubon and the shortening to the chocolate chips and place over very low heat.
Stir until the mixture is smooth. *Make sure to add the alcohol to the chocolate when it is still solid, as adding liquid to already melted chocolate will make it seize.* Allow to cool slightly, but make sure the mixture is still pourable.
Spoon 1 tablespoon of chocolate inside the cups, covering bottom half of each cup. Chill for 30 minutes, or until cool.
In a bowl, combine the confectioners’ sugar, peanut butter, salt, and the butter till well incorporated. Spoon 2 heaped teaspoons of the peanut butter mixture over the chocolate cups and press down firmly.
Spoon another tablespoon of the chocolate mixture over the peanut butter, allowing the chocolate to completely cover the peanut butter. (If the mixture is cold and no longer pourable, return to the stove over low heat for a minute, until smooth.)
Chill for 3 hours, or until firm.