Cookies & Cream Peanut Butter Cups
For chocolate shells:
A double boiler – or – mason jars & a slow cooker
Mini paper baking cups
Mini cupcake tin
Approx. 6 oz White chocolate chunks or chips
Approx. 6 oz Semisweet dark or milk chocolate chunks or chips
For cookies and cream filling:
½ cup Confectioners’ Sugar
Approx. 10 or more Cream filled chocolate sandwich cookies
Set mini paper baking cups into mini cupcake tin.
Melt dark or milk chocolate either over a double boiler or place chocolate in a mason jar and set inside slow cooker. Fill slow cooker approximately 1/3 of the way with hot water and turn slow cooker to high heat. With a long spoon, occasionally stir chocolate until thoroughly melted. Make sure not to get any water into the jar, as chocolate will seize! The best part about using this method is that you can place jar back into the slow cooker to keep chocolate at temperature.
Spoon approximately 1 tsp. of melted chocolate into each cup. Use a small spoon to spread (or your clean finger) to spread the chocolate approximately halfway up the sides of each baking cup; make sure you have an even chocolate base at the bottom of each cup. Refrigerate for about 15 minutes or until chocolate has set.
Meanwhile, combine Peanut Butter & Co. White Chocolatey Wonderful and confectioners’ sugar in a medium size bowl and set aside. Place cream filled chocolate sandwich cookies into a plastic bag and crush with a rolling pin. Melt white chocolate.
Remove cups from refrigerator. Create small balls of peanut butter mixture with your hands. Place the small ball inside the chocolate cup, and with a lightly dampened finger, press down. Sprinkle with crushed cookies. Spoon white chocolate on top of peanut butter and crushed cookies, enough to fill to the top of the paper baking cup. Use a spoon to smooth if necessary. Repeat until all the cups are filled. Place in refrigerator and allow chocolate to set. Store in refrigerator until ready to serve.