Easy Peanut Butter Cups

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

  • Yield: Makes 24
Easy Peanut Butter Cups

Source: Everyday Food, March 2008

Ingredients

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

Directions

  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.

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