Homemade Peanut Butter Cups

I do not LOVE Reese's peanut butter cups like some, but I fell in LOVE with this homemade version for sure.  A friend of mine made these for me and I had to have the recipe.  She got the recipe from Martha Stewart, of course.  They were featured in her Everyday Food magazine.  Regardless you have to try them and give them to your chocolate/peanut butter lovers.  They will LOVE you forever.

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

Directions:

1.  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 completely.

2.  Meanwhile, place semisweet chocolate in another microwave-safe bowl.  Microwave, stirring once or twice, until almost melted, 2 to 3 minutes.

3.  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.

4. To store, place in an airtight container and refrigerate up to 2 weeks.

*I used Guittard white and milk chocolate.  I liked how the milk tasted better than semisweet.  You can also make white chocolate/peanut butter/white chocolate layered ones and they are delicious as well.

* I did not put the peanuts on top.

* My sister used regular sized muffin tins and made extra large peanut butter cups.