White Chocolate Rocky Road Peanut Butter Cups

1. In a small bowl combine peanut butter, confectioners sugar, butter, and salt until smooth. Add marshmallows and mini chocolate chips. Stir to combine and set aside.
2. In a microwave safe bowl, melt half of white chocolate in 30-second intervals (stirring in between), until completely melted, being careful not to burn.
3. Add remaining white chocolate to the melted chocolate and stir until all the chocolate has melted. This is called tempering.
4. Line a mini muffin tin with mini cupcake liners. Pour a little white chocolate into all your liners then scoop a 1/2″ – 1″ amount of peanut butter filling into each cup. Top off with more white chocolate and refrigerate until firm, about 30 minutes.
5. Peel off cupcake liners and let sit for 5 minutes before serving.