Homemade Peanut Butter Cups

Peanut Butter Cups are a crutch of mine. I've always loved them, and the combination of salty and sweet seems to improve the older I get.

This recipe is from Martha Stewart's Everyday Food magazine. I tore this out of the March 2008 issue, and have made them half a dozen times at least since then. They are very good, and tend to disappear quickly! They can be made with a microwave or using a heatproof bowl over top of a pot of boiling water.

Peanut Butter Cups
- 4 ounces white chocolate, chopped
- 1/2 cup smooth peanut butter
- 12 ounces semisweet or bittersweet chocolate, chopped
- 2 tbsp unsalted roasted peanuts, chopped

Combine white chocolate and peanut butter, melt, stirring, for about 1 1/2 minutes in microwave (or however long on stove top). Set aside.

Melt semisweet chocolate in another bowl using same method.

Line mini muffin tins with paper liners. Dividing evenly, use spoon to layer semisweet chocolate and peanut butter mixture, beginning and ending with semisweet chocolate. Sprinkle with chopped peanuts.

Freeze until set, about 15 - 20 minutes. Let come to room temperature before enjoying.

These can be refrigerated in an airtight container for up to 2 weeks. Good luck not eating them all before then!