Peanut butter cups

Line two 12-cup mini muffin pans with paper liners; set aside.
In a microwave-safe bowl, combine white chocolate and peanut butter. Microwave, until almost melted, 1 to 1 1/2 minutes, stirring halfway through. Set aside to cool slightly.
Meanwhile, place semisweet chocolate in another microwave-safe bowl. Microwave, stirring once or twice, until almost melted, 2 to 3 minutes.
Dividing evenly, use a spoon to layer semisweet chocolate and peanut butter mixtures into the liners, beginning and ending with chocolate; then sprinkle with peanuts.
Place muffin pans in freezer until peanut butter cups are firm, about 15 minutes.
Bring to room temperature before serving.