These homemade peanut butter cups are so simple to make and they taste even better than Reese's peanut butter cups! White chocolate and peanut butter were meant to be together.
1/4 cup soft dark brown sugar
3/4 cup icing sugar
1/4 cup butter, softened
3/4 cup smooth peanut butter
2 cups (16 oz.) white chocolate - I used white chocolate melting wafers, but you could also use baker's chocolate or white chocolate chips
Place all the ingredients except for the white chocolate in the bowl of a food processor. Blend the mixture until it is a sandy texture.
Place 12 mini cupcake liners into a mini muffin tin. Using a small spoon, scoop the peanut butter mixture into each cupcake liner until half full. Gently press the mixture down to form an even layer at the bottom of each cupcake liner.
Melt the white chocolate in the microwave, checking every 20 seconds to ensure it doesn't get overcooked. Using a small spoon, top each peanut butter filled cupcake liner with the melted white chocolate. Smooth the tops of the peanut butter cups with the back of the spoon.
Leave the peanut butter cups in the muffin tin and place in the freezer for 1-2 hours. Once the chocolate has set, remove the paper cupcake liners and enjoy. Store in an airtight container in the refrigerator or freezer.
*Recipe by Brooke McMillan