In a medium-size microwave-safe bowl or measuring cup (like a 4 cup Pyrex glass measuring cup). Add white chocolate chips and creamy peanut butter

Microwave on high for 30-45 seconds. Stir then microwave again for 30 seconds. Stir until the peanut butter mixture is smooth with no white chocolate lumps. (If after stirring there are still white chocolate lumps, pop the mixture back into the microwave for another 20-30 seconds. Don't over heat.

Next, in a separate small bowl, melt the milk or semi sweet chocolate chips (whichever you prefer). Use the same method by microwaving for 30-45 seconds, stir then heat for an additional 30 seconds. Stir until smooth. If lumps remain after stirring, heat for an addition 20-30 seconds.

On a cookie sheet, place 45-50 #4 glassine candy cups. We like the size of mini Reese's cups that's why we use these size #4 candy cups.

For ease and convenience, use disposable piping bags or Ziploc bags with a small hole cut in the tip. Pour the peanut butter mixture in one piping bag and the regular chocolate in another.

In each candy cup, add a small amount of regular chocolate to the bottom. You want enough to cover the entire bottom of the cup.

Next, pipe in the peanut butter mixture until the cup has a small gap at the top. Don't over fill.

Last, add a small line or circle of regular chocolate on top. Using a toothpick or something similar, swirl the chocolate on top of the cup.

Let cool and set at room temperature, fridge or freezer (quickest method).

Store in an airtight container or bag.