White Chocolate Peanut Butter Cups

By gailanng on June 13, 2010

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    For the base

    1. 2 ounces soft dark brown sugar
    2. 7 ounces confectioners' sugar
    3. 2 ounces butter, softened
    4. 7 ounces smooth peanut butter

    For the topping

    1. 16 ounces white chocolate ( not white chocolate bits)


  1. Place all the ingredients for the base in the bowl of a food processor. Blend the mixture until the mixture takes on a sandy texture.
  2. Place 12 cupcake liners into a muffin tin. Using a medium ice cream or cookie scoop place 1 scoop of the base mixture into each cupcake liner. Press the mixture down to form an even layer at the bottom of each mini cupcake liner.
  3. Melt the chocolate over a double-boiler. Using your scoop, top each peanut butter filled cupcake liner with 1 scoop of chocolate. Smooth the tops of the Peanut Butter Cups with the back of a spoon.
  4. Refrigerate for 1 hour or overnight.
  5. Note: To make this quicker, melt the white chocolate in the microwave. Microwave on 30% power for 2 minutes, remove and stir. Continue microwaving on 30 second intervals, stirring after each interval, until chips are melted and mixture is smooth. Do not overheat or the white chocolate will stiffen.