With only 4 ingredients, you can have some white chocolate peanut butter cups in no time at all!
I was in Charlotte a few weeks ago to compete while my husband and Addie stayed home. When I returned, they were excited to share Addie’s newest kitchen project with me. She had made some white chocolate peanut butter cups for my husband.
Because I don’t like peanut butter, I very rarely make peanut butter treats in this house. Don’t worry, there is still plenty of peanut butter in the house, but just not peanut butter in desserts.
Addie set to fix that and specifically made something so her dad could enjoy all on his own. I thought that it was a very sweet and kind gesture.
I was told that this was a very easy recipe to assemble, and that my husband thoroughly enjoyed his personal stash of peanut butter candy. While I can’t vouch for these personally, they looked pretty good.
It just tickles my heart that I have a junior chef in my kitchen. Maybe one day she’ll want to take over the cooking too. OK, maybe not, but it is fun to wonder!
Husband’s rating: 4.5 out of 5
Addie’s rating: 4 out of 5
My rating: N/A (I don’t eat peanut butter)
White chocolate peanut butter cups
Ingredients
- 2 cups white chocolate
- ½ cup peanut butter we used creamy
- 1 Tablespoon all-purpose flour
- 1 Tablespoon milk of choice we used 1%
Instructions
- Line a standard muffin tin with paper liners (or if using a silicone muffin tin, just have it at the ready - no need to line or grease it). Set aside.
- In a microwave-safe bowl, melt 1 cup of the white chocolate. Alternatively, you can melt this on the stove over low heat. Make sure you do NOT over heat the chips because the white chocolate will seize. Stir vigorously until the chocolate has fully melted and is lump-free.
- Quickly distribute the chocolate into 6 of the muffin wells. Try to use a spatula to spread some of the melted chocolate up the sides of the paper liners or muffin wells if you can.
- Place the muffin pan into the freezer to set.
- While the white chocolate is setting, stir together the peanut butter, flour, and milk together in a small bowl. If it appears too thick, add more milk.
- Remove the muffin pan from the freezer and transfer the peanut butter mixture into the muffin pans. Distribute it equally among the 6 servings.
- Now melt the remaining 1 cup of white chocolate chips until smooth and lump-free. Carefully pour this over the peanut butter layer and use a spatula to smooth out the tops.
- Place the muffin pan back in the freezer until the white chocolate is set.
- Serve and enjoy.