1/2cupsmooth peanut butter( my favorite to use is Natural Peanut Butter by Smucker’s)
12ouncessemisweet or bittersweet chocolate, chopped (I like to use dark chocolate)
2tablespoonsunsalted roasted peanuts, chopped
Instructions
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.