4ounceswhite chocolate baking bar(such as Ghiradelli (Note 1))
½cupcreamy peanut butter
sprinkles(for topping, if desired)
Instructions
Line a mini muffin pan with paper liners. Set aside.
In a small saucepan set over low heat, combine the chocolate and the peanut butter. Stir until completely melted and smooth.
Fill the mini liners with the melted chocolate mixture. (Note 2) Transfer the pan to the refrigerator to chill until set, about 15 minutes.
Store the peanut butter cups in an airtight container in the refrigerator. The cups will keep for several weeks.
Notes
Use chocolate baking bars (not chips). Baking bars are better quality chocolate. Chips often contain fats other than cocoa butter and have a less intense chocolate flavor.
For ease, transfer the melted chocolate to a glass measuring cup. Then pour and fill the liners. Optional: warm the glass first. This will help keep the chocolate mixture warm and pourable.