Peanut Butter Cups
INGREDIENTS:
1. Arrange 60 miniature (1" by 3/4") paper or foil baking cups on 15 1/2" by 10 1/2" jelly-roll pan.
2. In heavy 2-quart saucepan, heat chopped white chocolate and 3/4 cup peanut butter over low heat, until melted and smooth, stirring occasionally. Spoon peanut-butter mixture into baking cups. Refrigerate 10 minutes.
3. Meanwhile, in heavy 2-quart saucepan, heat chopped semisweet chocolate and remaining peanut butter over low heat until melted and smooth, stirring occasionally.
4. Spoon warm chocolate-peanut-butter mixture over chilled mixture in baking cups; sprinkle with peanuts. Refrigerate overnight. Store candies, covered, in the refrigerator for up to a week or in an airtight container in the freezer for up to a month.
Each candy: About 85 calories, 2 g protein, 7 g carbohydrate, 6 g total fat (2 g saturated), 1 mg cholesterol, 40 mg sodium
*Or, use 3 Swiss confectionery bars (3 ounces each) or 1 1/2 packages (6 ounces each) white baking bars.
9 ounces white chocolate,* chopped
1 1/2 cups creamy peanut butter
1 package (8 ounces) semisweet-chocolate squares, chopped
1/3 cup lightly salted cocktail peanuts, chopped
1. Arrange 60 miniature (1" by 3/4") paper or foil baking cups on 15 1/2" by 10 1/2" jelly-roll pan.
2. In heavy 2-quart saucepan, heat chopped white chocolate and 3/4 cup peanut butter over low heat, until melted and smooth, stirring occasionally. Spoon peanut-butter mixture into baking cups. Refrigerate 10 minutes.
3. Meanwhile, in heavy 2-quart saucepan, heat chopped semisweet chocolate and remaining peanut butter over low heat until melted and smooth, stirring occasionally.
4. Spoon warm chocolate-peanut-butter mixture over chilled mixture in baking cups; sprinkle with peanuts. Refrigerate overnight. Store candies, covered, in the refrigerator for up to a week or in an airtight container in the freezer for up to a month.
Each candy: About 85 calories, 2 g protein, 7 g carbohydrate, 6 g total fat (2 g saturated), 1 mg cholesterol, 40 mg sodium
*Or, use 3 Swiss confectionery bars (3 ounces each) or 1 1/2 packages (6 ounces each) white baking bars.
Yields: 60 candies
Total Time: 40 minutes plus chilling