DARK CHOCOLATE PEANUT BUTTER CUPS WITH SEA SALT

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The other night we went out for froyo and Chad was SO excited to get reese’s peanut butter cups for his topping,  He happily loaded up his cup and upon the first spoonful into his mouth he realized that they were incredibly stale and he sadly spent the rest of the time trying to eat around them.

Luckily for him, making homemade peanut butter cups has been on my baking bucket list for a long while, so I figured what better time to give it a go!

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I’m actually surprised to say this, but they were WAY easier than I expected them to be.  Whenever I think about homemade candy making all I can think about is this long arduous process where caramel gets stuck in my hair and chocolate burns to my pans…but I’m happy to report none of those things happened!

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I may have taken a liiiittlllee more liberty with the peanut butter than a regular peanut butter cup would – but in my opinion, it made these better than the store-bought version.

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{dark chocolate peanut butter cups with sea salt}

Ingredients

  • 12 oz. bag dark chocolate chips
  • 1/2 cup creamy peanut butter
  • 1/4 cup powdered sugar
  • Coarse sea salt

Instructions

  1. line a mini muffin pan with paper liners
  2. clear a large enough space in the freezer to be able to place the pan in without it tilting or tipping
  3. melt dark chocolate chips options for melting
  4. gently spoon about 1 teaspoon (about 1/4 - 1/3 of the paper liner to be filled) of the melted dark chocolate into the paper liners making sure to shake and drop the tin frequently so chocolate settles smoothly and evenly
  5. once all the paper liners are filled, cover the bowl of melted chocolate with plastic wrap and place the tin in the freezer for 15 minutes
  6. while the chocolate freezes, combine the peanut butter and powdered sugar and mix together with a hand mixer until fluffy
  7. when the first layer of chocolate is ready, pull the tin from the freezer and carefully spoon about 1/2 teaspoon (more or less to your liking) of the peanut butter layer over the top of the first frozen chocolate layer.
  8. once all chocolate layers have a peanut butter layer, place back into the freezer for 15 minutes
  9. after 15 minutes, remove the tin from the freeze and fill the remaining portion of the paper liner up with the rest of the melted chocolate topping with a pinch of coarse sea salt.
  10. place back in the freezer once more for 15 minutes.
  11. store in an air tight container for up to 5 days.
  12. NOTE: it may be easier to place both the melted chocolate and the peanut butter picture into a ziploc bag and clip the tip to allow for more control over the flow into the paper liner
http://caitsplate.com/dark-chocolate-peanut-butter-cups-with-sea-salt/

  • Eva

    wow such a simple recipe! and these look so delicious– almost like mini cupcakes :D

    • Cait

      It was SO much simpler than I was expecting and really so rich and delicious.

  • http://www.eatsrealfood.com Alanna

    These look absolutely delicious! Dark chocolate + nut butter is always a win. The more peanut butter, the better ;)

    • Cait

      Haha – I’m glad you understand the peanut butter thing. I couldn’t agree more :)

  • http://www.iheartvegetables.com Liz @ I Heart Vegetables

    Dark chocolate and peanut butter are two of my favorite foods so putting them together is the BEST combination ;) I Bet this would be amazing crumbled over some fro-yo!

    • Cait

      I like the way you think!!

  • http://www.nutritionnutontherun.com Hillary | Nutrition Nut on the Run

    these are beautiful!!

    • Cait

      thank you!! :)

  • Christine

    These look lovely, Cait! It’s sweet that you made them for your boyfriend after he was disappointed in the stale peanut-butter cups at the froyo place. I’ve been making a similar recipe for my boyfriend since our third date, and he claims that they’re his favorite dessert: They must have magic powers.

    • Cait

      Haha – I think you may be right! Definitely a recipe worth keeping in our back pockets! ;)

  • http://www.uprootfromoregon.com Marisa @ Uproot from Oregon

    Love making my own pb cups – I definitely still have a soft spot for milk chocolate though! The sea salt is key to kicking it up a level to fancy dessert :D

    • Cait

      Hah! It definitely adds a little something special flavor-wise! :)

  • http://www.beyond-bananas.com Cait @ Beyond Bananas

    I just finished lunch and now really want something sweet… and this look incredible. Super simple. Dark chocolate is the way to go :)

    • Cait

      They make the PERFECT after-lunch treat! They’re bite-sized so they do a great job of crushing the sweet craving without making you feel weighed down and sleepy :)

  • http://www.cleaneatingveggiegirl.com Hannah @ CleanEatingVeggieGirl

    I would never have guessed that these contain so few ingredients! They sound awesome! Thanks for sharing :)

    • Cait

      I know right!? The ease of making these is by far the best part :) And you’re so welcome – glad you like the recipe!

  • http://www.butterandbrioche.com Thalia @ butter and brioche

    i could so devour many of these chocolate cups right now.. anything salty and with chocolate is seriously delicious. love it!

    • Cait

      it really is like the best flavor combination!

  • http://putonyourcakepants.wordpress.com/ CakePants

    These look fantastic!! I’m glad to know that you had apprehensions similar to mine about candy-making being messy and arduous…and that these were easier than you had anticipated. I’ve always been a bit hesitant to make candy, but you’ve inspired me!

    • Cait

      I was SO with you but you can totally do it! I’m living proof that us non-candy makers can actually make candy! :) Let me know how it works out if you try it!