Peanut Butter Cups

Yields

Notes:

Ingredients

Directions

Line two 12 cup mini muffin pans with paper liners. In a microwave safe bowl combine white chocolate and peanut butter. Microwave 1-1 ½ minutes, stirring halfway through, until almost melted. Let cool slightly. Microwave semisweet chocolate 2-3 minutes, until almost melted, stirring once or twice. Use a spoon to layer both mixtures into baking cups, beginning and ending with chocolate. Sprinkle with peanuts. Freeze about 15 minutes or until firm. Bring to room temperature before serving.

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