When I came across this recipe on Erin Cooks, I immediately knew I wanted to make them for Adam’s birthday. He absolutely loves white chocolate and he absolutely loves peanut butter cups. These were SO GOOD!! They tasted just like Reese’s and I know they would also be great using milk chocolate instead of the white chocolate. These just melted in your mouth and the white chocolate and the peanut butter were just the perfect pair! I will definitely be making these again and again!!
I recommend storing these in the refrigerator and then setting them out for about 5 minutes before you serve them so the white chocolate can soften up a little bit. I made a couple of slight changes and those are listed below. Check the link above for the original recipe.
White Chocolate Peanut Butter Cups
Source: Erin Cooks adapted from Nigella Lawson’s recipe for Chocolate-Peanut Butter Cups
For the base:
1/4 cup light brown sugar
3/4 cup confectioner’s sugar
1/4 cup butter, softened
3/4 cup smooth peanut butter
For the topping:
12 ounces white chocolate (not white chocolate chocolate chips)
Directions:
Place all the ingredients for the base in the bowl of a food processor. Blend the mixture until the mixture takes on a sandy texture.Place 12 cupcake liners into a muffin tin. Using a medium ice cream or cookie scoop place 1 scoop of the base mixture into each cupcake liner. Press the mixture down into the cases to form an even layer at the bottom of each cupcake liner.Melt the chocolate over a double-boiler or in the microwave. Using your scoop, top each peanut butter filled cupcake liner with 1 scoop of chocolate. Smooth the tops of the Peanut Butter Cups with the back of a spoon.
Place all the ingredients for the base in the bowl of a food processor. Blend the mixture until the mixture takes on a sandy texture.Place 12 cupcake liners into a muffin tin. Using a medium ice cream or cookie scoop place 1 scoop of the base mixture into each cupcake liner. Press the mixture down into the cases to form an even layer at the bottom of each cupcake liner.Melt the chocolate over a double-boiler or in the microwave. Using your scoop, top each peanut butter filled cupcake liner with 1 scoop of chocolate. Smooth the tops of the Peanut Butter Cups with the back of a spoon.
Refrigerate for 1 hour or overnight.
Welcome! I'm Stephanie, a thirty something girl loving life with my husband Adam and our two little miracles living in gorgeous Southeast Tennessee. I'm passionate about Jesus, traveling, sports (Go Titans!), and of course food! Read more about me 
Wow those look like heaven!!! YUMMY!
Stephanie, your blog is BAD for my waistline! haha But everything you make looks amazing. I can’t wait to try these!
Popped in to say hi! These look delicious!! I’m allergic to chocolate, so these are perfect for me!
Ohhh, I love PB & white chocolate!!!!!!!!!!! Man, my sister is going to be excited once I show her this recipe! :::mouth drooling:::
I'm making these tomorrow for my white chocolate loving hubby….THANKS!!!!!
I'm going to make these today!!
Yummy!!
I'll let you know how they turn out. 🙂
((Hugs))
Laura
I'm doing a post on them right now.. SOOOO good!!!!
(linking back to you) 🙂
Thanks for the wonderful recipes!!!
((Hugs))
laura