Oreo-Stuffed Peanut Butter Cups

Line 6 cups in a standard size muffin tin with paper or silicone muffin liners.

In a microwave safe dish, place half of the chocolate. Microwave at 50% power for 2-3 minutes, stirring every 30 seconds, until the chocolate is fully melted. Divide this between the muffin liners, about one tablespoon per cup, using the back of a spoon to spread it over the bottom of the cup and up the sides a bit. Place an Oreo on top of this layer of chocolate in each muffin cup.

In a small bowl, using an electric hand mixer, whip together the peanut butter, butter, powdered sugar and brown sugar until smooth and well combined. Scoop out about a tablespoon of this mixture and place it on top of the Oreo then press it down flat to cover the Oreo. Use damp hands to do this if it’s too sticky to do with the spoon.

In a new bowl, melt the other half of the chocolate and divide it between the cups, about a tablespoon per cup, smoothing it over the tops of the peanut butter mixture to cover it completely. Refrigerate for 30-60 minutes or until firm. Store in the refrigerator in a sealed container.