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.
Set 8 muffins liners in a muffin tin.
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.
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.
Chill in the refrigerator or freezer until firm.
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.
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.
Refrigerate until firm, and then remove the muffin wrappers. Store in the refrigerator until ready to eat.
https://theviewfromgreatisland.com/to-die-for-white-chocolate-pecan-butter-cups/ July 1, 2012