Thursday, April 21, 2011


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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Lisa@Pickles and Cheese said...

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.

Kerin said...

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 !

Hopemore Studio said...

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

JaninaCakes said...


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