*Libra* 3-INGREDIENT HOMEMADE PEANUT BUTTER CUPS 1 bar (4 ounces) white chocolate, chopped 1/2 cup creamy peanut butter 1 bag (12 ounces) semisweet chocolate Line a mini muffin pan with 24 paper liners. In a microwave-safe bowl, combine white chocolate and peanut butter. Microwave in 30 second intervals until almost melted, stirring after each interval. Set aside to cool slightly. In another microwave-safe bowl, microwave the chocolate chips in 30 second intervals until almost melted, stirring after each interval. Spoon half of the melted chocolate into each muffin liner. Spoon peanut butter mixture over the chocolate layer. Place muffin tin in freezer for about 5-10 minutes until the peanut butter layer sets slightly. Spoon remaining chocolate on top of the peanut butter layer. Place muffin tin in freezer until peanut butter cups are firm, about 15 minutes. Bring to room temperature before serving. To store, place in an airtight container and refrigerate up to 2 weeks.

 

 

 

 

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*Libra*

3-INGREDIENT HOMEMADE PEANUT BUTTER CUPS

1 bar (4 ounces) white chocolate, chopped
1/2 cup creamy peanut butter
1 bag (12 ounces) semisweet chocolate

Line a mini muffin pan with 24 paper liners. In a microwave-safe bowl, combine white chocolate and peanut butter. Microwave in 30 second intervals until almost melted, stirring after each interval. Set aside to cool slightly.
In another microwave-safe bowl, microwave the chocolate chips in 30 second intervals until almost melted, stirring after each interval.
Spoon half of the melted chocolate into each muffin liner. Spoon peanut butter mixture over the chocolate layer. Place muffin tin in freezer for about 5-10 minutes until the peanut butter layer sets slightly. Spoon remaining chocolate on top of the peanut butter layer. Place muffin tin in freezer until peanut butter cups are firm, about 15 minutes.
Bring to room temperature before serving. To store, place in an airtight container and refrigerate up to 2 weeks.

Judy Otwell Estes shared Foodgasms's photo.