Jessica's Kitchen

Mix softened butter with peanut butter. 

Once mixed add powdered until powdered sugar is fully mixed in.

Lightly sprinkle powdered sugar (to prevent sticking to rolling pin) on wax paper and roll mixture to 1/2 inch thickness .

Use desired cookie cutter to cut shapes

Place cutouts on wax paper (on cookie sheet) refrigerate for 2 hours to firm up.

Melt shortening and 16 oz. almond bark in double boiler until smooth.

Dip Peanut butter shapes into almond bark mixture (with a fork) let mixture drip from cutout shape.

Let freshly dipped cutout shape rest on wax paper for chocolate to cool. 

Store in a cool place