Ingredients

The following ingredients have 4 Servings
  • 2 Cups White Chocolate, Melted ((360g))
  • 1 Cup Peanut Butter ((250g))
  • 1/2 Cup Icing Sugar ((60g))
  • 1 tsp Vanilla Extract

Instruction

  • Melt 200g of the white chocolate and coat the bottom and sides of the cupcake cases or chocolate molds and allow to set.
  • Mix the peanut butter, icing sugar and vanilla extract in a bowl until smooth.
  • Press around about a teaspoon full into each white chocolate casing.
  • Melt the remaining white chocolate and spread over the top of each peanut butter cup and allow to set.
  • Keep in the fridge for two weeks and in the freezer for up to three months.