I originally posted this back at Christmas, but wanted to share the recipe for those who might have missed it.
Easter and Chocolate Peanut Butter Cups ~ they definitely go together!
Substitute the Christmasy mini muffin baking cups for Easter or springy ones, and you've made a quick, easy and yummy treat for Easter.
This recipe came from my friend Beth. Super easy, but even better, rich and creamy and yummy!
9 oz white chocolate chips
8 oz semisweet chocolate chips
1-1/2 cups peanut butter
{makes about 60 cups using mini papers}
Heat white chocolate and 3/4 cups of the peanut butter over medium low heat until melted and smooth.
Spoon enough into bottom of each paper liner - about a 1/4 of inch or so.
Refrigerate for 5 to 10 minutes.
Meanwhile, melt the semisweet chocolate chips and remainder of peanut butter over medium low until smooth.
Add this chocolate mixture over the cooled, firm white chocolate peanut butter.
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4 comments:
Mmmm! These look delicious and dangerous. Peanut Butter cups are the favorite around here. I have to give these a try....maybe when my daughter gets home for break. She would love to make these too I am sure. Looks easy. Thanks for the how-to.
I remember this recipe...looks just as yummy this time around :)
I found my mini pan, now if I could just find the box with the mini paper liners. Oh the joys of moving.
Have a wonderful Easter !
Happy Easter Carla!! I love these pb cups. They are a Christmas staple in our family, we even used to mold the chocolate pb eggs..yum
yuuuuummmm!
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