CHOCOLATE PEANUT BUTTER CUPS
This simple, four ingredient recipe is
almost just as easy to make as to
buy prepackaged. To store, place
in an airtight container and refrigerate
up to 2 weeks.
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.
Yield: Makes 24