Peanut Butter Cups


  • ½ cup peanut butter
  • 12 oz semisweet chocolate, chopped
  • 2 tbsp unsalted roasted peanuts, chopped
  • 4 oz white chocolate, chopped


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.