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White Chocolate Candies on a blue glass plate
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White Chocolate Peanut Butter Cups

This is a fantastic riff on the old milk chocolate standby. Make these even smaller with a mini muffin pan too!
Prep Time40 mins
Cook Time20 mins
Total Time1 hr
Course: Dessert
Cuisine: American
Servings: 12
Calories: 320kcal
Author: Paige

Ingredients

  • 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

Instructions

  • 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.

Notes

  • 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 :)
This recipe was updated in November 2019.

Nutrition

Calories: 320kcal | Carbohydrates: 32g | Protein: 6g | Fat: 20g | Saturated Fat: 9g | Cholesterol: 10mg | Sodium: 189mg | Potassium: 196mg | Fiber: 1g | Sugar: 30g | Vitamin A: 40IU | Vitamin C: 1mg | Calcium: 82mg | Iron: 1mg