White Chocolate Dark Chocolate Peanut Butter Cups

March sings of Easter candy, of white chocolate bunnies and peanut butter eggs. I loved Easter as a kid, probably, as Mommy Blogger pointed out today, because a typical nasty Wyoming snowstorm makes pastel bunnies perched on a typical Wyoming Walmart shelf seem more darling than they really are.

To avoid artificial crap and get the most out of my sugar highs, I decided to do some Easter candy makin' myself, inspired by Averie's sweets on loveveggiesandyoga. This is not fancy, and doesn't even really count as homemade since I still relied on store-bought white chocolate. It does eliminate the weird non-peanut butter stuff in peanut butter fillings, though. Averie's base recipe with slight modifications below.

Melt 1 bag of white chocolate chips (I lurve Trader Joe's variety). Line a six tin muffin pan with muffin liners. Pour white chocolate into the liners, coating the bottom. Set aside the rest of the chocolate; you may have to heat it up again.

Mix 1/4 cup natural peanut butter with a scant 1 T of dark chocolate cocoa powder, 2 Ts of maple syrup or agave, and vanilla extract + sea salt to taste.

Spoon filling into the muffin tins, then pour more white chocolate over the top. Make sure the filling doesn't touch the edges of its chocolate base, you want the two layers of white chocolate to meet and meld and crinkle.

Freeze to set the chocolate, then store at room temperature.