These mini chocolate-peanut butter cups are a snap to prepare. Decorate them with any pattern you wish.
prep time: 5 MINUTES
cook time: 2 MINUTES
yield: 12
These homemade/copycat Reese’s Mini White Chocolate Peanut Butter cups are so easy to make, and are as divine as their branded counterpart but at a fraction of the price.
INGREDIENTS:
- 1 (heaped) tbsp peanut butter, creamy
- ¼ tsp unsalted butter
- pinch salt
- 1 (heaped) tsp icing (confectioners’) sugar, sifted
- white chocolate candy melts or white chocolate chips
DIRECTIONS:
- Put the peanut butter, unsalted butter, and salt into a bowl and heat in the microwave on low power in 5-10 second bursts until soft but not melted. Stir in the icing sugar and set aside.
- Melt the candy melts or white chocolate chips according to their directions, or place in a bowl and heat in the microwave on low setting in 30 second bursts until melted.
- Add ½ tsp of the melted chocolate into the bottom of each mould. Immediately put the mould into the freezer for 5 minutes, or until firm.
- Once firm, remove from the freezer. Give the peanut butter mixture another stir. It should have firmed back up to peanut butter consistency again. If not, put in the freezer for a minute or two.
- Using a teaspoon, spoon a small amount of the peanut butter mixture into the mould. Try to get the peanut butter mixture away from the sides of the mould, flattening and leaving room for a thin coating of white chocolate. Repeat this process with all the mould cavities.
- Stir the white chocolate. If it isn’t runny anymore gently reheat, then spoon more chocolate into each cavity covering the peanut butter. Gently tap the mould so any air bubbles can rise to the surface. Pop any air bubbles with a toothpick, then return the mould to the freezer or fridge to set.
- Once set, remove from the mould and store the peanut butter cups in an airtight container.
