Gather the ingredients. Line mini muffin tins with paper liners. This recipe makes about 48 peanut butter cups.
In a small saucepan, combine the white chocolate and peanut butter. Warm over medium heat until almost melted, continuously stirring. Set aside to cool slightly.
Chop the chocolate into small pieces and put into a double boiler. Warm until the chocolate is shiny and completely melted. If you are using shortening or coconut oil, add a 1/4 cup now. Set aside.
Use a spoon to drop the chocolate into the liners.
If you shake the muffin tin to the right and left, the chocolate will spread out smoothly.
Using another spoon, place the center layer of peanut butter into the liners.
Again, give it a little shake to make an even layer.
Finish with a final layer of chocolate, a sprinkle of peanuts, and a sprinkle of sea salt.
Place in the freezer for 10 to 15 minutes, or until firm.
When you remove from the freezer, use a knife to loosen the peanut butter cup from the pan.
Serve at room temperature.
To store, place in an airtight container and refrigerate up to 2 weeks.
- 8.0oz White chocolate (chips or chopped from a bar)
- 1.0c smooth peanut butter
- 24.0oz Bittersweet chocolate
- unsalted roasted peanuts, chopped
- Sea Salt, large flakes
- Shortening or coconut oil (optional)
San Francisco, California