White Chocolate Peanut Butter Cups
Sweet confections with a peanut butter filling encased in a shell of white chocolate.
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Servings: 26 -30 candy cups
Ingredients
- 1 cup peanut butter not natural or reduced fat
- 3 tablespoons honey or 2/3 - 1 cup confectioners’ sugar
- 1/3 cup chopped salted peanuts optional
- 1/2 teaspoon vanilla extract
- 1/2 – 1 teaspoon coarse salt optional
- 18 ounces good quality white chocolate like Callebaut
Instructions
- In a medium bowl mix peanut butter, honey or sugar, vanilla and the optional salt and peanuts, if using, with a fork until well combined. Taste and add additional sugar/salt if desired. Refrigerate.
- Line a mini muffin tin or baking sheet with aluminum candy cups or mini baking cups.
- Use a double boiler to melt half of the chocolate. Alternately use the chocolate setting on your microwave, checking and stirring every 15 seconds.
- Drop about a heaping 1/2 teaspoon of chocolate into the bottom of each liner and use the back of a spoon or a small pastry brush to draw the chocolate up the sides. Refrigerate about 20 minutes or until chocolate is set.
- Scoop out small balls of peanut butter and flatten and form them to fit inside the cups leaving room at the top to cover them with chocolate.
- Melt the remaining chocolate and drop 1/2 teaspoonfuls over the top of each one, smooth out and refrigerate until set. Store long-term in the refrigerator or freezer.