Homemade Peanut Butter Cups
Silky dark chocolate shells filled with a sweet, creamy peanut butter center and finished with flaky sea salt. Better than store-bought and made with six simple ingredients.
- Prep
- 25 min
- Cook
- 5 min
- Total
- 30 min
- Serves
- 12
A little coconut oil keeps the chocolate glossy and makes it snap cleanly. Keep the filling disks slightly smaller than the cups so the chocolate can seal the edges. They keep in the fridge for up to 2 weeks.
Method
-
Line a 12-cup muffin tin with paper liners.
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Melt the chocolate chips with the coconut oil in 30-second bursts in the microwave, stirring in between, until smooth.
-
Spoon about 1 tablespoon of chocolate into each liner and tilt to coat the bottom and part of the sides. Freeze for .
-
Stir the peanut butter, powdered sugar, butter, vanilla and fine salt into a smooth, thick paste.
-
Roll the filling into 12 small balls, flatten each into a disk slightly smaller than the cup, and place one on each chilled chocolate base.
-
Spoon the remaining chocolate over the filling to cover completely, gently tapping the pan to level.
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Sprinkle with flaky salt and chill for , until firm. Keep refrigerated.
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