Categories: candy

Ingredients

• 4 oz. white chocolate
• 1/2 cup smooth peanut butter
• 12 oz. semisweet or bittersweet chocolate, chopped
• 2 Tbsp. 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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