Homemade chocolate peanut butter cups

It’s the holidays and I have a weakness for chocolate, so I was tempted to share one of my favorite recipes from many years ago which I tend to pull out this time of year. I tend to share many whole food recipes that feature mostly plant-based foods and something with vegetables or fruits containing antioxidants or that have some type of nutritional benefit and even my baking tends to use many natural ingredients and be a healthier option, but today, let’s put all that aside and get to something that is pure comfort food. This recipe is pretty easy to do, but can be a little time consuming. It’s a great one to do while you’re listening to music or a podcast. The peanut butter and white chocolate filling is really what makes it amazing so a must try if you’ve never combined these two together. Enjoy and happy holidays!

Ingredients

4 ounces of white chocolate

1/2 cup of peanut butter

12 ounces of semisweet chocolate

2 tbsp chopped peanuts, or sea salt, or chocolate sauce, or a little of all of it (optional toppings)

Directions

Line two 12-cup mini muffin pans with paper liners and set aside. In a microwave safe bowl, combine white chocolate and peanut butter and 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 and sprinkle with chopped peanuts, sea salt and/or chocolate sauce. Place muffin pans in the freezer until peanut butter cups are firm - about 15 minutes. Bring to room temperature before serving.