Peanut Butter and Milk Chocolate Chip Tassies
* 3/4 cup (1-1/2 sticks) butter, softened
1 package (3 oz.) cream cheese, softened
1-1/2 cups all-purpose flour
3/4 cup sugar, divided
1 egg, slightly beaten
2 tablespoons butter or margarine, melted
1/4 teaspoon lemon juice
1/4 teaspoon vanilla extract
1 cup Milk Chocolate Chips, divided
1 cup Peanut Butter Chips, divided
2 teaspoons shortening(do not use butter, margarine, spread or oil)
Beat 3/4 cup butter and cream cheese in medium bowl; add flour and 1/4 cup sugar, beating until well blended.
Cover; refrigerate about one hour or until dough is firm.
Shape dough into 1-inch balls; press each ball onto bottom and up sides of about 36 small muffin cups (1-3/4 inches in diameter).
Heat oven to 350°F.
Combine egg, remaining 1/2 cup sugar, melted butter, lemon juice and vanilla in small bowl; stir until smooth.
Stir together milk chocolate chips and peanut butter chips.
Set aside 1/3 cup chip mixture; add remaining chips to egg mixture.
Evenly fill muffin cups with chip mixture.
Bake 20 to 25 minutes or until filling is set and lightly browned.
Cool completely; remove from pan to wire rack.
Combine remaining 1/3 cup chip mixture and shortening in small microwave-safe bowl.
Microwave at HIGH (100%) 30 seconds; stir.
If necessary, microwave additional 15 seconds at a time, stirring after each heating, until chips are melted and mixture is smooth when stirred.
Drizzle over tops of tassies.