60 mini muffin paper baking cups
9 1oz squares of white baking chocolate
1 1/2 cups creamy peanut butter
8 1oz squares semi-sweet baking chocolate
1/2 cup chopped peanuts
Arrange cups on pan.
Melt white chocolate and half the peanut butter in a saucepan over low heat, stirring.
Spoon into cups and refrigerate for 10 minutes.
Melt semi-sweet chocolate with remaining peanut butter in saucepan.
Spoon over the hardened white chocolate and sprinkle with nuts. Refrigerate until hard.