So today I am bringing you white and dark peanut butter cups. They are very yummy and very simple to make.
Gluten-Free White and Dark Peanut Butter Cups
adapted from Fifteen Spatulas
8 oz white chocolate chopped
8 oz semisweet chocolate, chopped
1/2 cup creamy natural peanut butter
2 tbsp butter, softened
1/4 cup confectioner's sugar
Line a standard 12 cup muffin tin with paper cupcake liners.
Melt half the chocolate either in a double boiler or in the microwave for 3 minutes at 50% heat.
Distribute the melted chocolate into the 12 muffin tins, only barely filling the bottom of each cup. If
the chocolate does not lie flat, drop the pan repeatedly on the counter, and it will flatten and smooth
itself out. Place the pan in the freezer for 15 minutes.
In the meantime, whip the peanut butter, butter, and confectioner's sugar together with a hand mixer
until mixed and light. Taste it and make sure the sweetness is to your liking. Place small
tablespoons of peanut butter into each cup, then drop the pan repeatedly on the counter again, so
the peanut butter layer is flattened out. Place in the freezer for 15 minutes.Melt the white chocolate in the same way; you chose to melt dark chocolate. Portion small spoonfuls of chocolate into the cups, one cup at a
time, immediately dropping the pan repeatedly on the counter to flatten each cup. Flatten out the tops immediately after you pour
the chocolate into each cup. Place the peanut butter cups in the freezer for 15 minutes to set.
You can either refrigerate them for a peanut butter cup with more bite, or leave them at room
temperature for a softer, creamier bite. Just peel the wrapper off, and enjoy