White Chocolate Cocoa Peanut Butter Cups

Combine the white chocolate and oil in a microwave-safe bowl. Heat in the microwave at 50% power in 30-second bursts until the ingredients are totally melted. Keep an eye on it since white chocolate burns very easily in the microwave. 

Pour about ½ teaspoon of melted white chocolate into the bottom of each mini muffin tin. 

Use a spoon or small rubber spatula to spread the white chocolate around the base, as well as the sides. You can also tilt the muffin tin from side to side to spread the chocolate around the entire bottom and sides of each. (Note: At this point, you should only have used about half of the chocolate. This will go on the top of your peanut butter cups!) 

Place the muffin tin into the fridge, and let chill for 30 minutes, or until the white chocolate has set. 

While the chocolate sets, measure the PB2 Powdered Peanut Butter with Cocoa with the melted butter, brown sugar and vanilla extract in a large bowl. Use a hand mixer to blend the ingredients together and set aside. 

Remove the white chocolate shells from the refrigerator. 

Use a cookie scoop to scoop about ½ tablespoon of the filling mixture into your hand and roll into a ball. 

Place the peanut butter cocoa mixture in the middle of the white chocolate shell. Flatten slightly with your thumb. 

Drizzle the top of each peanut butter cup with about a teaspoon of melted white chocolate until the white chocolate covers the peanut butter mixture completely. If the white chocolate has hardened, reheat in the microwave in 15-second bursts at 50% power, stirring until it’s spreadable again. 

Let the peanut butter cups set in the refrigerator or freezer for another 15-30 minutes. 

Pop the peanut butter cups out of the molds and enjoy!