Ingredients

The following ingredients have 13 Servings
  • 4 ounces white chocolate (, chopped)
  • 1/2 cup smooth peanut butter (( my favorite to use is Natural Peanut Butter by Smucker’s))
  • 12 ounces semisweet or bittersweet chocolate (, chopped (I like to use dark chocolate))
  • 2 tablespoons unsalted roasted peanuts (, chopped)

Instruction

  • Line two 12-cup mini muffin pans with paper liners; set aside.
  • In a microwave-safe bowl, combine white chocolate and peanut butter. Microwave, until almost melted, 1 to 1 1/2 minutes, stirring halfway through.
  • Set aside to cool slightly.
  • Meanwhile, place semisweet chocolate in another microwave-safe bowl.
  • Microwave, stirring once or twice, until almost melted, 2 to 3 minutes.
  • Dividing evenly, use a spoon to layer semisweet chocolate and peanut butter mixture into liners, beginning and ending with chocolate; sprinkle with peanuts.
  • Place muffin pans in freezer until peanut butter cups are firm, about 15 minutes.
  • Bring to room temperature before serving.