Easy Peanut Butter Cups

If you grew up with these in little packages, you'll love how they turn out when you make they yourself.

  • Yield: Makes 24

Source: Everyday Food, March 2008


  • 4 ounces white chocolate, chopped
  • 1/2 cup smooth peanut butter
  • 12 ounces semisweet or bittersweet chocolate, chopped
  • 2 tablespoons unsalted roasted peanuts, chopped


  1. 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.

  2. Meanwhile, place semisweet chocolate in another microwave-safe bowl. Microwave, stirring once or twice, until almost melted, 2 to 3 minutes.

  3. 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.

Cook's Notes

To store, place in an airtight container and refrigerate up to 2 weeks.


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