Peanut Butter Cups

• 4 ounces, weight White Chocolate, Chopped
• 1/2 cups Smooth Peanut Butter
• 12 ounces, weight Semi-sweet Or Bittersweet Chocolate, Chopped
• 2 Tablespoons Unsalted Roasted Peanuts, Chopped

1. Line two 12-cup mini muffin pans with paper liners; set aside.
2. 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.
3. Meanwhile, place semisweet chocolate in another microwave-safe bowl. Microwave, stirring once or twice, until almost melted, 2 to 3 minutes.
4. Dividing evenly, use a spoon to layer semisweet chocolate and peanut butter mixtures into the liners, beginning and ending with chocolate; then sprinkle with peanuts.
5. Place muffin pans in freezer until peanut butter cups are firm, about 15 minutes.
6. Bring to room temperature before serving.

weight white chocolate, smooth peanut butter, chocolate, peanuts

Taken from tastykitchen.com/recipes/desserts/peanut-butter-cups-2/ (may not work)