If you’ve never tasted White Chocolate Peanut Butter Cups, its time to change that. This is a fantastic riff on the old milk chocolate standby. You can make these smaller by using a mini muffin pan, but why would you want to?
I just ate two giant cookies from yesterday’s all-day baking session.
I fear this is a problem since it’s just 7:00 am and there are at least twelve hours until bedtime.
The likelihood of healthier food til then is slim to none, since I’ve set the tone for the day so to speak.
Some of you may be rolling your eyes, thinking this girl has a big fat case of denial! Two cookies won’t ruin the whole day!
But I’ve got homemade White Chocolate Peanut Butter Cups on the kitchen counter too, you see.
Right next to those cookies, waiting patiently for me to bite them.
I mean, I’m not really doing my job if I don’t eat a couple of everything, right?
These precious candies are the unicorn of the peanut butter and chocolate genre.
Maybe you usually skip right over white chocolate, thinking it’s just not as good.
SO not true.
White Chocolate is a dreamy confection—slightly soft in texture with delicate undertones of vanilla.
And the peanut butter filling is creamy and perfectly sweet, but not too much.
This is a sweet indulgence to enjoy slowly and mindfully, savoring each little nibble.
Fair warning— this is a big piece of candy.
Like a jumbo version of the size you buy in the orange package.
My logic is, if they were small you’d probably eat two anyway, so why not save yourself time? 🙂
I had Valrhona, but try Callebaut or even Guittard white chocolate chips.
These will look great on a glass candy dish at your next spring gathering!
Another chocolate recipe to try: Ice Cream Cake with Peanut Butter Ganache
White Chocolate Peanut Butter Cups
- For the PEANUT BUTTER FILLING
- 1/2 cup Peanut butter, creamy
- 1/2 cup Powdered Sugar plus more as needed
- 1 tablespoon Butter, room temperature
- 1/2 teaspoon Salt
- For the WHITE CHOCOLATE
- 1 pound White chocolate, good quality, chopped into chunks. See recipe notes. 16 ounces
- 3 tablespoons Honey Roasted Peanuts, chopped
- 3 tablespoons Sprinkles
- Make the PEANUT BUTTER FILLING
- Mix togeher peanut butter, powdered sugar, butter and salt with an electric mixer until smooth. It will be thick enough to form a small ball in your hands. If the mixture is too sticky, add a tablespoon of powdered sugar at a time, beating it with the mixture after each addition. It may take 2 or 3 extra tablespoons to form a small ball in your hand.
- Melt the CHOCOLATE
- Fill a medium saucepan with a couple of inches of water and place on medium heat.
- Add the chopped chocolate to a medium-sized heat proof bowl that will fit comfortably inside the saucepan, but not touching the water.
- Melt ithe chocolate in the bowl on medium low heat, stirring occasionally until most of the chocolate is melted. Remove from heat and carefully place the bowl of melted chocolate aside, continuing to stir until all the chocolate bits are melted.
- Assemble the PEANUT BUTTER CUPS
- Line a standard size 12 cup muffin tin with disposible paper liners. Spoon slightly less than a tablespoon of the melted white chocolate in the bottom of each.
- Measure a heaping teaspoon of the peanut butter mixture and flatten it gently with your fingers, then place it on top of the white chocolate in each cup.
- Spoon another tablespoon of the melted white chocolate over the top of each cup, making sure to cover the peanut butter layer.
- Gently tap the baking tray flat on a flat surface to release any air bubbles.
- Sprinkle a teaspoon of the chopped peanuts or sprinkles if using on top of each cup to decorate.
- Refrigerate the cups for at least 30 minutes to set the candy, then remove and serve.
- Don't use white chocolate chips...better to buy a bar of white chocolate and chop it yourself.
- I used chocolate covered sunflower seeds as decoration, but any kind of sprinkles will work.
- If you have a bit leftover after making 12 cups, just make another or do what it do and eat it right then and there 🙂
SOURCE: Studio Delicious
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