(To Die For) White Chocolate Pecan Butter Cups




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(To Die For) White Chocolate Pecan Butter Cups ~ everybody’s favorite chocolate peanut butter cups get a delicious makeover with white chocolate and pecan butter.  This homemade candy is fun and so easy to make!

Using your own easy to make nut butters along with different chocolates, you can customize all kinds of gourmet versions of  Reese’s Peanut Butter Cups.  I’m going for broke here, Ghirardelli white chocolate with a center of  Roasted Pecan Butter.

This is a fun project requiring only a muffin pan and paper liners.  Once the chocolate hardens you can peel back the liners.

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(To Die For) White Chocolate Pecan Butter Cups
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3 ratings

Servings: makes approximately 8 candies

(To Die For) White Chocolate Pecan Butter Cups

Ingredients

  • 1/3 cup pecan butter, (or any nut butter)
  • 3-4 Tbsp confectioner's sugar
  • dash of vanilla
  • 8 oz white chocolate, divided in 2

Instructions

  1. Mix the nut butter, sugar and vanilla in a small bowl and set aside. If you use regular peanut butter the consistency will be stiffer than if you use a freshly made nut butter. Either way will work.
  2. Set 8 muffins liners in a muffin tin.
  3. Put 4 oz white chocolate, broken up in pieces, into a 2 cup glass microwavable measuring cup. Microwave for about 30 seconds and stir until completely melted and smooth. You can zap it for another few seconds if it isn’t completely melted and fluid.
  4. Spoon a bit of chocolate into the bottom of each muffin liner, spreading it out slightly with the spoon so it goes up the sides a bit.
  5. Chill in the refrigerator or freezer until firm.
  6. Spoon a dab of the nut butter mixture in the center of each cup, and spread out if necessary, leaving a ring of chocolate all around. If your mixture is thick, form it into a small disk. Put back in the refrigerator while you melt the rest of the chocolate.
  7. Melt the rest of the chocolate and spoon over each cup, spreading out to the edges and smoothing out if necessary. Tap the muffin tin sharply on the counter to help smooth out the chocolate and get rid of any trapped air.
  8. Refrigerate until firm, and then remove the muffin wrappers. Store in the refrigerator until ready to eat.

Notes ~

  • White chocolate can be finicky to work with; use a good quality, preferably not chips, and microwave cautiously.  Too much time in the microwave will cause it to seize up.  Regular chocolate is easier to melt, and would be just as delicious.
    You can make your filling thicker or thinner depending on what you mix your nut butter with.  More confectioner’s sugar, some cocoa powder, or even finely ground graham cracker crumbs will give the filling a thicker texture and different flavor.  I left mine on the thin side.

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9 Comments

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  • Reply
    grace
    July 3, 2012 at 8:13 pm

    i just love white chocolate. the (to die for) bit goes without saying. :)

  • Reply
    alina_who
    July 2, 2012 at 3:34 pm

    OMG. These are gorgeous. Purrrfect combination!

  • Reply
    Ellen B Cookery
    July 1, 2012 at 11:49 pm

    Oh my, sinfully delicious!

  • Reply
    Jacquelyn Grandy
    July 2, 2012 at 4:45 am

    Hi Sue. I am so sorry to hear about Leo. I know that dogs are like another child and a huge part of the family. I am sure you’re feeling a bit empty in your heart right now.

    These pecan butter cups look amazing and so easy to make. I love that in a dessert. I think I would give these a try with some dark chocolate as I am a huge dark chocolate fan.

  • Reply
    Spencer
    July 2, 2012 at 2:34 am

    How good do they look? I could eat about 100 of them in one sitting!

  • Reply
    beti
    July 1, 2012 at 6:55 pm

    wow they really are to die for! this is an amazing idea

  • Reply
    Valerie
    July 1, 2012 at 9:19 pm

    Oh boy! I’m not a huge white chocolate fan, but these look fantastic!! Pecan butter…yes, please!

  • Reply
    Ocean Breezes and Country Sneezes
    July 1, 2012 at 6:23 pm

    These look delicious! I can’t wait to make some!!!

  • Reply
    Tabitha
    July 1, 2012 at 4:26 pm

    Oh boy I love nut butter much more than cake or chocolate. Pecan butter? Enrobed in a silken white chocolate cloak? I am heading over Sue, leave me some.