Melt the white chocolate in the microwave in 30-second increments, stirring each time. Once the white chocolate is melted, pour into your moulds to cover the bottom of each with about half a cm of chocolate - we recommend a silicone muffin tray for easy removal! Set in the freezer for 10 minutes.
Once the chocolate is set, dollop a teaspoon of Fix & Fogg Peanut Butter & Jelly and 1/2 a tsp of raspberry jam on top of each base in the centre. Try not to let the filling touch the sides.
Melt the dark chocolate using the same method as before, pour on top to cover the base and the peanut butter. Set in the freezer until solid.
Makes 10-12 cups depending on size. Any Fix & Fogg nut butter will work in these delicious nut butter cups too!