Espresso Crunch Cups

1/4 cup butter or margarine, softened

1 1/4 cups sifted powdered sugar

3/4 cup crushed chocolate-covered espresso beans (4 ounces)

3 tablespoons Kahlua

1/8 teaspoon salt

3 cups (18 ounces) milk chocolate morsels

3 Tablespoons shortening

48 (1 1/2") paper candy cups

Beat butter at medium speed with an electric mixer about 2 minutes of until creamy.

Gradually add powdered sugar, beating until smooth.

Stir in espresso beans, Kahlua, and salt.

Cover and chill 1 hour or until firm.

Shape mixture by teaspoons into balls, and flatten slightly

Melt chocolate morsels and shortening in a small saucepan over low heat, stiring until smooth.

Spoon 1/2 teaspoon melted chocolate into 48 paper-lined miniature (1 3/4") muffin pans, turning pans to coat bottoms evenly.

Place 1 Kahlua ball in each cup; spoon remaining melted chocolate over Kahlua balls, covering them completely.

Cover and chill chocolate cups until firm.

Store in an air-tight container in refrigerator.

Yield: 4 dozen.