Easy Peanut Butter Cups

From the kitchen of SteakNPotatoesKindaGurl

• 2 oz Bakers premium white chocolate baking squares, chopped
• 1/4 cup smooth peanut butter
• 8 oz Ghiradelli milk chocolate baking chips 
• 2 tbsp unsalted roasted peanuts, chopped

Line a 12-cup mini muffin pan with paper liners; set aside. In a microwave-safe bowl, combine white chocolate and peanut butter. Microwave, until almost melted, about 1 minute or so, stirring halfway through. Set aside to cool slightly.

Meanwhile, place milk chocolate chips in another microwave-safe bowl. Microwave, stirring once or twice, about 2 or 3 minutes until almost melted.

Dividing evenly, use a spoon to layer milk chocolate and peanut butter mixture into liners, beginning and ending with milk chocolate; sprinkle with peanuts. Place muffin pans in freezer until peanut butter cups are firm, about 15 minutes. Bring to room temperature before serving.

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