White Chocolate Peanut Butter Cups – Homemade peanut butter cups are a sweet and salty treat with a peanut butter filling encased in a shell of white chocolate. Honey lightly sweetens the filling and chopped peanuts add a touch of crunch.
I adore white chocolate! Now, now, settle down. I know it’s not really chocolate but good white chocolate will have cocoa butter in it. I tend to think of it as candy rather than chocolate. . .
a sweet vanilla-flavored confection.
White Chocolate Peanut Butter Cups
Making peanut butter cups yourself is easier than you might think. And just as fast as taking a trip out to the store to buy them. Chances are you have everything on hand to make them. Dangerous for two reasons. The first being they’re impossibly hard to resist and the second being. . .
they’re impossibly hard to resist.
White Chocolate Peanut Butter Cups
Sweet confections with a peanut butter filling encased in a shell of white chocolate.
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.
