White-Chocolate Peanut Butter Cups

March 9, 2009 · 56 comments · Print This Post

in Desserts, Snacks

White Chocolate Peanut Butter Cups

I didn’t eat chocolate for a year once. Admittedly, my anti-confection atonement was bizarre and completely vanity driven but at the time it felt good to exercise a little personal self-control. Before you are wowed by my efforts too much though I should point out that I had one caveat to my chocolate ban. I continued to eat white chocolate. But even the U.S. Food and Drug Administration doesn’t consider white chocolate to be real chocolate so I still feel confident that my chocolate-free year was truly chocolate-free.

This was not an easy goal to accomplish. One of my co-workers at the time had the best stocked candy dish in the company. To this day her candy efforts have yet to be matched. Mary’s dish would conjure up Jelly beans at Easter, Peanut Butter Trees during Christmas, and Mini-Snickers bars just because. Photocopying got you down? Get some M&M’s. Client leaves you a rude voice mail: a Peppermint Pattie will fix it! When Mary found out about my personal ban on all things milk and dark chocolate a continuous stream of caramel creams and white chocolate peanut butter cups began to appear in her dish. It was like my own personal Sorcerer’s Apprentice Hat, but for candy.

Over those 12 chocolate-free months I managed to keep my “sanity” with the occasional indulgence in other candy and when the year was up I ended the chocolate ban with a huge bang by attending the annual Chocolate Lover’s Fling where I thoroughly gorged myself on decadent treats all in the name of charity. However, to this day, anytime I happen to come across a white chocolate peanut butter cup I can’t help but fondly remember Mary’s seemingly never-ending candy dish.

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 scoop place 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.

{ 50 comments… read them below or add one }

1 Dani March 9, 2009 at 8:44 am

Since my son-in-law loves peanut butter and prefers white chocolate, this sounds like the ideal treat to make for him. But could you clarify for me please – what is icing sugar? I’m thinking the “super-fine” sugar? Or confectioners? Thank you.


2 Robin at Caviar and Codfish March 9, 2009 at 10:04 am

Oh yay. I’ve been craving white chocolate recently, and peanut butter always. Thanks for the recipe, you crazy woman!! 😉


3 Kelly March 9, 2009 at 10:31 am

I’m usually not a fan of white chocolate but those look absolutely fantastic. The layering is beautiful.


4 KT March 9, 2009 at 10:39 am

I love the sweet-salty combo. It hit me the other day on Amateur Gourmet’s site (he posted about his sweet-and-salty birthday cake), but your recipe is a much easier way to satisfy the craving. And they’d probably keep for at least a week in the fridge, so a little snack is always around, don’t you think? There goes my resolve, thanks! 🙂


5 Stephanie March 9, 2009 at 11:00 am

These look amazing! My mom & husband would love these as they love all things white chocolate!! Great recipe!


6 Meg March 9, 2009 at 11:26 am

What a great combo of flavors! These are amazing!


7 Flying Cloud March 9, 2009 at 11:41 am

Looks excellent! Thanks for the recipe, we’ll try it out this week.


8 Maria March 9, 2009 at 11:42 am

White chocolate and PB, YUM!


9 snooky doodle March 9, 2009 at 12:50 pm

yummy!! i ve never cam across peanut butter cups with white chocoalte they look dangerously delicious! wow a whole year without chocoalte! amazing!


10 Karen @ Mignardise March 9, 2009 at 2:25 pm

These look yummy.
I’m looking forward to the Chocolate Lovers’ Fling this year. No holding back!


11 dawn March 9, 2009 at 2:43 pm

oh my goodness! these would be dangerous, very dangerous. I know I would eat them all. I just love that photo!


12 Teanna March 9, 2009 at 3:00 pm



13 Anna March 9, 2009 at 3:29 pm

These treats look fairly simple with a big, big payoff–everybody’s undying love. Divine!


14 Sugar Duchess March 9, 2009 at 3:30 pm

Looks delicious! I’ve got some white chocolate sitting around, and I’ve been wondering what to do with it. I’ll have to give these a try. Thanks for sharing!


15 Monica H March 9, 2009 at 3:38 pm

They’re so pretty and they look so creamy!

I just made Pb and chocolate biscotti- yum!


16 Sara March 9, 2009 at 4:28 pm

Wow. I just added this recipe to the list of foods that I am going to serve at my wii party in a few weeks. I know it will be a crowd pleaser. Thanks for posting it.


17 Hillary March 9, 2009 at 4:39 pm

My best friend became allergic to chocolate somewhat recently but misses it dearly. This recipe is perfect for her! Thank you!!


18 Lynda March 9, 2009 at 6:27 pm

Wow, they seem so easy and look so yummy! What a great combo!


19 Kerstin March 9, 2009 at 7:33 pm

I recently discovered your blog and have really enjoyed reading through your posts!

I can’t believe you went a whole year without chocolate! I don’t considered myself a huge chocolate lover (I always order fruit-based desserts for some reason), but when I crave it, I crave it!

Lovely peanut butter cups – they look pretty and delicious!


20 patsyk March 9, 2009 at 9:14 pm

What a fun treat! I have a neighbor who would bow down to my greatness if I made these (w/milk chocolate)!


21 Courtney March 9, 2009 at 11:38 pm

Hey Erin! I definitely want to try to make this for Steve’s birthday…he loves white chocolate. Two questions: Can you make this without and food processor & where did you find your white chocolate (not the bits)?


22 Elyse March 10, 2009 at 12:32 am

Whether you were allowed white chocolate or not, I am amazed at your self-restraint. I’m not sure I could do the 12-month ban on chocolate. What a long time! I must say though, these white chocolate PB cups look like they could totally ease the pain of not being able to eat the dark or milk stuff. These look so yummy!


23 ttfn300 March 10, 2009 at 12:52 am

oh my, these look fantastic. a whole year w/o sweets?? damn, i wish i had that will power!


24 Lisamm March 10, 2009 at 2:21 am

OMG I wish I could reach through the screen and have one NOW!! They look great!


25 Erin March 10, 2009 at 7:21 am

Courtney –

A handheld mixer would also work to mix the peanut butter filling. I used the large Ghirardelli white chocolate bars. You can find them pretty much anywhere. If you don’t have a double boiler you can also microwave chocolate. Just stir it frequently (microwave for a minute, stir, microwave, stir) while you’re melting it.


26 Pigpigscorner March 10, 2009 at 7:26 am

Chocolate-free year?!! WOw! I don’t think I can do it even for a week. THe PB cups look amazing! Love Pb and white chocolate!


27 The Craving Chronicles March 10, 2009 at 1:09 pm

I love all things chocolate, but I do not love white chocolate – probably because as you pointed out, it is not actually chocolate. So maybe I will try this recipe, but with dark chocolate instead 🙂


28 Blaze Danielle March 10, 2009 at 1:13 pm

Hi Erin,

First off, those Peanut butter cups look heavenly!

And also, thank you for your sweet comment on my blog! Please do come again! I would love to get to know you (and your lovely recipes!) better!



29 Julie March 10, 2009 at 1:37 pm

Wow, those sound great! They turned out so pretty too…if I tried it, they’d probably be a disaster:)


30 grace March 10, 2009 at 4:08 pm

i have no idea how you did that–you’re a stronger woman than i!
and truly, these sound more appealing to me than your typical milk chocolate version. bravo. 🙂


31 ingrid March 10, 2009 at 4:28 pm

I’ve never had white chocolate and peanut butter. Thanks for sharing the recipe.


32 Claire March 10, 2009 at 5:39 pm

These look so delicious – I will have to try them soon!


33 Sasha March 12, 2009 at 9:51 pm

Erin (or anyone else who’s tried the recipe),

Every ingredient in this recipe is stated in ounces. Am I supposed to actually weigh out 7 ounces of peanut butter, 2 ounces of brown sugar, and 7 ounces of confectioner’s sugar? Or is this a dry measure, using regular measuring cups? I’m so confused.


34 Erin March 12, 2009 at 11:14 pm

There are plenty of online conversion sites that will help you convert ounces into cups. You don’t need to weigh everything.
This type of recipe doesn’t need to be exact.


35 Sissy March 13, 2009 at 2:44 am

These don’t have to be kept refrigerated, do they, as there are no ingredients that will spoil?


36 Dimah March 13, 2009 at 3:54 am

They look so cute! What a great combo of flavors!


37 Erin March 13, 2009 at 7:16 am


They tend to get a little soft and melty if they are not kept refrigerated. I would recommend keeping them somewhere cold.


38 Julia Cleary March 14, 2009 at 2:35 pm

Yum, not usually a white chocolate fan but YUM! I recognize the fabric back drop! Maybe now that I have some time I can produce some more sewing items!


39 Kevin March 15, 2009 at 8:47 pm

Those look great! I like the sound of using white chocolate.


40 Bren March 17, 2009 at 12:20 pm

OH EM GEE!!!!!

one year? loca!! 🙂


41 Mermaid Sweets March 28, 2009 at 11:13 pm

These look amazing – what a great idea, am bookmarking!


42 Ashley March 31, 2009 at 10:58 pm

White chocolate + peanut butter is one of my favourite combinations! These look so insanely delicious. I want to make them ASAP!


43 Dani April 19, 2009 at 3:18 am

I made these last weekend for Easter and took them to my daughter’s. Since only my son-in-law prefers the white chocolate, I made some with milk chocolate and some with semi-sweet chocolate. The batch made 24 mini-muffin size. My granddaughter requested a layer of chocolate on the bottom, too (or preferably the full chocolate cup like Reese’s, but she did like this peanut butter mixture better than the Reese’s.) Soooo simple to make, and truly yummy! Thanks for the great recipe. It’s already been requested at future family gatherings.


44 cecilia April 21, 2009 at 5:00 pm

hello! those look so good as a snack, id love to try them

but do you know if could you replace the white for semi or milk chocolate?


45 Stephanie December 23, 2009 at 7:51 pm

ok i’ve figure this out…
2ozs is 4 tablespoons or 1-4 cup
7ozs is 14tablespoons or 3/4-1 cup


46 Linda May 7, 2010 at 9:46 am

I’ve made these twice now, and not only are they attractive, but they are also delicious and VERY well received. Thanks!


47 buttercups cupcakes November 18, 2010 at 11:14 pm

What is so special about Reese’s peanut butter cups? Is it the way it melts in your mouth without sticking to the roof of your mouth? Is it the sweetness and the saltiness combination that you taste? Is it the tiny little pieces of peanut that you feel in your mouth? Or is it all of the above?
buttercups cupcakes


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