Sunbutter Cups

Description

Finally, a Reese's spin-off that peanut allergy sufferers can devour.

This Recipe Is

Prep Time

Cooking Time

Servings

Ingredients

• 4 ounces white chocolate, chopped
• 1/2 cup creamy SunButter
• 12 ounces semisweet chocolate, chopped (or use chocolate chips)

Directions

1. Line two 12-cup mini muffin pans with paper liners; set aside.
2. In a microwave-safe bowl, combine white chocolate and SunButter. Microwave, until almost melted, 1 to 1 1/2 minutes, stirring halfway through. Set aside to cool slightly.
3. Meanwhile, place nut-free semisweet chocolate in another microwave-safe bowl. Microwave, stirring every 30 seconds until melted, 2 to 3 minutes total.
4. Dividing evenly, use a spoon to layer semisweet chocolate and SunButter mixture into liners, beginning and ending with chocolate.
5. Place muffin pans in freezer or refrigerator until SunButter cups are firm, usually 15- 30 minutes.
6. Store in refrigerator and bring to room temperature before serving. These are best at room temperature.