White Chocolate Peanut Butter Cups

When I came across this recipe on Erin Cooks, I immediately knew I wanted to make them for Adam's birthday. He absolutely loves white chocolate and he absolutely loves peanut butter cups. These were SO GOOD!! They tasted just like Reese's and I know they would also be great using milk chocolate instead of the white chocolate. These just melted in your mouth and the white chocolate and the peanut butter were just the perfect pair! I will definitely be making these again and again!!

I recommend storing these in the refrigerator and then setting them out for about 5 minutes before you serve them so the white chocolate can soften up a little bit. I made a couple of slight changes and those are listed below. Check the link above for the original recipe.

White Chocolate Peanut Butter Cups

Source: Erin Cooks adapted from Nigella Lawson’s recipe for Chocolate-Peanut Butter Cups

For the base:

1/4 cup light brown sugar

3/4 cup confectioner’s sugar

1/4 cup butter, softened

3/4 cup smooth peanut butter

For the topping:

12 ounces white chocolate (not white chocolate chocolate chips)

Directions:
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.
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 into the cases to form an even layer at the bottom of each cupcake liner.
Melt the chocolate over a double-boiler or in the microwave. 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.
Refrigerate for 1 hour or overnight.