easy peanut butter cups

another Martha Stewart recipe that works every time.  this is a quick and easy treat for Easter. this recipe can be made in less than 30 minutes.  chill time is 20 to 30 minutes.

select a 24 mini muffin cup pan and line with mini muffin cups.  in a glass microwave bowl, add 1/2 cup or 4 ounces of white chocolate (or chips) to 1/2 cup SMOOTH peanut butter.  this recipe must be made with smooth peanut butter only.  melt for 1 minute in the microwave and stir to smooth.  DO NOT OVERHEAT or the chocolate will burn. 

in a second glass bowl, melt 12 ounces of bittersweet chocolate for 2 minutes in the microwave.

use a thin spoon (i use an iced tea spoon) to layer the dark chocolate first, then the peanut butter, and then finish with the dark chocolate on top of the cups.  sprinkle the cups with chopped peanuts or a nut topping.

place the muffin pan in the freezer for 20 to 30 minutes to chill.  remove the cups from the freezer and serve.  or store the cups in the freezer covered with plastic in a freezer safe container.  bring the cups to room temperature or slightly cool to serve.  the flavor is maximized closer to room temperature.