White Chocolate Peanut Butter Cups Recipes

WHITE CHOCOLATE PEANUT BUTTER CUPS

Steps:

• Make the PEANUT BUTTER FILLING
• Mix together 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 the 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 disposable mini or regualar muffin tin 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.

WHITE CHOCOLATE PEANUT BUTTER CUPS

Steps:

• Begin by gathering your ingredients.
• Line a mini muffin tin with mini cupcake wrappers.
• Place the peanut butter in a microwave-safe bowl and microwave for 30 seconds. Stir and continue to heat in 30 second intervals until melted completely.
• Sift the powdered sugar into the bowl of peanut butter. Mix the peanut butter and sifted powdered sugar together until thoroughly combined.
• Using a teaspoon, measure out the peanut butter filling into 20 equal portions and roll into 20 balls. Gently press down on the peanut butter balls to flatten them.
• Microwave the white chocolate chips for 30 seconds. Stir and continue to heat in 15 second intervals until the white chocolate is smooth. (Note: Make sure your bowl and spoon are completely dry. Any wetness will cause the chocolate to seize.) Fill each mini cupcake wrapper with 1 teaspoon of melted white chocolate.
• Place the peanut butter ball on top of the chocolate. Top with 2 additional teaspoons of melted white chocolate.
• Immediately sprinkle red, white and blue candy sprinkles on top. Place in the refrigerator for 30 minutes to set.

WHITE CHOCOLATE PEANUT BUTTER CUPS

Steps:

• 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 to form an even layer at the bottom of each mini cupcake liner.
• Melt the chocolate over a double-boiler. 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.
• Note: To make this quicker, melt the white chocolate in the microwave. Microwave on 30% power for 2 minutes, remove and stir. Continue microwaving on 30 second intervals, stirring after each interval, until chips are melted and mixture is smooth. Do not overheat or the white chocolate will stiffen.

CHOCOLATE PEANUT BUTTER CUPS

Steps:

• Trim 12 paper muffin cup liners to half of their height.
• Place 1/2 chocolate chips in a microwave safe container. Microwave for 2 minutes, stirring after each minute. Spoon melted chocolate into muffin cups, filling halfway. With a spoon, draw the chocolate up the sides of the cups until evenly coated. Cool in the refrigerator until firm.
• In a small bowl, mix together peanut butter, confectioners' sugar and salt. divide into the chocolate cups. Melt the remaining chocolate, and spoon over peanut butter. Spread chocolate to edges of cups.

PEANUT BUTTER AND WHITE CHOCOLATE COOKIES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Mix brown sugar, butter, and eggs together in a bowl until light and fluffy. Add vanilla extract.
• Stir almond flour, baking soda, and baking powder together in a separate bowl. Add to butter mixture until well blended. Stir in white chocolate chips and peanut butter.
• Place tablespoonfuls of batter 2 inches apart onto ungreased cookie sheets.
• Bake in the preheated oven until golden, about 20 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.

CHOCOLATE PEANUT BUTTER CUPS

Steps:

• In a microwave, melt chocolate chips and shortening; stir until smooth. Place a scant teaspoonful inside each foil cup and rotate it gently in the palm of your hand to coat the sides and bottom. (Use a spoon to help coat the sides if necessary.) , Place cups in miniature muffin pans; chill until firm. Set remaining chocolate aside. In a medium bowl, combine the peanut butter, milk powder, corn syrup and vanilla until smooth. , Shape into 1-in. balls; press one ball into each chocolate cup. Top with remaining melted chocolate. Chill until set. Store in an airtight container in refrigerator.