peanut butter cups

the goods:

4 ounces white chocolate, chopped
1/2 cup smooth peanut butter
20 ounces semisweet chocolate, chopped



Line a mini muffin pan with paper liners; set aside. In a microwave-safe bowl, combine white chocolate and peanut butter. Microwave, until almost melted, a little over 1 minute, stirring halfway through. If there are still chunks of chocolate that haven't melted, just stir it for a minute and the warm chocolate surrounding it should melt it completely. Do not burn the chocolate.



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

Dividing evenly, use a spoon to layer semisweet chocolate into the bottom of all the paper cups.



Follow with a layer of the peanut-butter mixture.



Finish with remaining chocolate on top.



If you run out of chocolate for the top, just add more peanut butter and it can be a half and half!



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



To store, place in an airtight container, and refrigerate.