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Peanut Butter Cups




Source of Recipe


Good Housekeeping Holiday Best 1998


List of Ingredients




9 ounces white chocolate, chopped
1 1/2 cups creamy peanut butter
1 8 oz pkg semisweet chocolate squares, chopped
1/3 cup lightly salted cocktail peanuts, chopped


Recipe



Arrange 60 mini foil baking cups on a 15-x-10" jelly roll pan.

In a heavy 2-qt saucepan, heat chopped white chocolate and 3/4 cup peanut butter over low heat, until meted and smooth, stirring occasionally. Spoon peanut butter mixture into baking cups. Refrigerate for 10 minutes.

Meanwhile, in a heavy 2-qt saucepan, heat chopped semisweet chocolate and remaining peanut butter over low heat until melted and smooth, stirring occasionally.

Spoon warm chocolate peanut butter mixture over chilled mixture in baking cups; sprinkle with peanuts. Refrigerate overnight. Store candies, covered, in the refrigerator for up to a week or in an airtight container in the freezer for up to a month.