I have addicted to Reese’s white chocolate peanut butter mini cups since I received a packet from the States. Almost running out, I’ve been trying to see where I can buy some more cheaply and came across this recipe which I’ll try out when I all finished of my Reese’s ones.

image from American Sweets on a UK site

image & recipe from Erin’s Cooks blog

White-Chocolate Peanut Butter Cups
Loosely adapted from Nigella Lawson’s recipe for Chocolate-Peanut Butter Cups

For the base:
2 ounces soft dark brown sugar
7 ounces confectioner’s sugar
2 ounces butter, softened
7 ounces smooth peanut butter
For the topping:
16 ounces white chocolate (not white chocolate bits)

Place all the ingredients for the base in the bowl of a food processor. Blend the mixture until the mixture takes on a sandy texture.

Place 12 cupcake liners into a muffin tin. Using a medium ice cream or cookie scoopplace 1 scoop of the base mixture into each cupcake liner. Press the mixture down into the cases to form an even layer at the bottom of each cupcake liner.

Melt the chocolate over a double-boiler. Using your scoop, top each peanut butter filled cupcake liner with 1 scoop of chocolate. Smooth the tops of the Peanut Butter Cups with the back of a spoon.

Refrigerate for 1 hour or overnight.