Easy Peanut Butter Cups

I am always hesitant to make candy because I have yet to deal with the whole candy thermometer issue. So when I saw this recipe using nothing but the microwave and the freezer to prepare, I was sold! I used chocolate chips instead of the baking chocolate, which some people may not recommend because chips don't always melt as easily. I really had no problem!

As you can see by my pictures, I ran out of chocolate for the top layer. I think I layered way too much on the bottom, so I was left with only a dollop of chocolate for the top. No matter, because they still taste the same (delicious) and Chuck recommends that you eat them cold!

Easy Peanut Butter Cups

from Everyday Food

Makes 24 cups

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.

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.