Zebra Marshmallow Cups

2 Tbsp butter
12 ounces Hershey's Cookies & Cream Nuggets, unwrapped
2 cups (about) mini-marshmallows
2 Tbsp shortening
1 ounce paraffin
3 cups semi-sweet chocolate chips
1/2 cup finely crushed chocolate cookie wafers

Line mini-muffin tins with muffin papers. In a double-boiler, melt butter and white chocolate Nuggets, stirring to avoid scorching, until combined. Remove from heat.

Spoon about 1/2 teaspoon of melted white chocolate into each mini-muffin cup. Press 3 miniature marshmallows into each cup. Clean double-boiler and dry thoroughly. (One drop of water will make the chocolate seize.) Place shortening and paraffin in double-boiler and melt. Add chocolate chips 1 cup at a time to melt, stirring until all are melted and smooth. Remove top from double-boiler and place on a trivet or heat-proof pad. Mix in cookie crumbs. Spoon melted chocolate mixture into cups to cover marshmallows. When trays are full, tap gently on the counter to force chocolate down and around the marshmallows. Refrigerate zebra candy cups at least 4 hours before serving. Keep leftovers refrigerated.

Yield: 4 dozen candy cups