“(About a career problem) Keeping my figure. I'm a natural fat person. I'd rather eat chocolate than go out on a date.” Beyoncé Knowles

Easy Peanut Butter Cups

What a treat..... To store, place in an airtight container and refrigerate up to 2 weeks.


Makes 24.

  • 4 ounces white chocolate, chopped
  • 1/2 cup smooth peanut butter
  • 12 ounces semisweet or bittersweet chocolate, chopped
  • 2 tablespoons unsalted roasted peanuts, chopped


Line two 12-cup mini muffin pans with paper liners; set aside. In a microwave-safe bowl, combine white chocolate and peanut butter. Microwave, until almost melted, 1 to 1 1/2 minutes, stirring halfway through. Set aside to cool slightly.

Meanwhile, place semisweet chocolate in another microwave-safe bowl.

Microwave, stirring once or twice, until almost melted, 2 to 3 minutes.cosmo flower
Dividing evenly, use a spoon to layer semisweet chocolate and peanut-butter mixture into liners, beginning and ending with chocolate; sprinkle with peanuts.

Place muffin pans in freezer until peanut butter cups are firm, about 15 minutes. Bring to room temperature before serving.


Ref: MarthaStewart.com

Copyright © July 3, 2008