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Whenever you want a special gift for someone you love or even a naughty little treat to satisfy your craving for chocolate and peanut butter, these Chocolate Peanut Butter Cups with Sea Salt will hit the spot!
I have an absolute weakness for Reese’s Peanut Butter Cups. I’m pretty good at resisting the candy in my kids’ Halloween baskets, but every year, without fail, I can’t help but pilfer a few packages of them for myself (that’s just between us, okay?).
A few months ago I came across a recipe for Chocolate Almond Butter Cups posted by the oh-so-brilliant Recipe Girl and I was immediately drooled, I mean, drawn to it. After seeing it, I obviously thought about my love for peanut butter cups and was inspired to make my own homemade version. I mean, how could I resist?! Especially when they’re so easy to prepare and made with two ingredients that my kids go absolutely wild for.
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My kids have been more than willing to be my sous chef (tough job, I know) every time I make these homemade Peanut Butter Cups for cookie exchanges, parties, and recently, as Valentine’s Day gifts. I top mine with a flake or two of fleur de del because it adds a fancy touch if you plan on giving them out as gifts to loved ones and friends. Also, the sweet blast of the chocolate and peanut butter combined with just a touch of salt is what makes them truly irresistible!
Over the years I’ve made several irresistible treats that use my favorite combination — chocolate and peanut butter. These delicious cups are high up on the list, but I also love these Frozen Chocolate Peanut Butter Banana Bites, a classic Chocolate Peanut Butter Smoothie or simply some Peanut Butter Chocolate Milk. You really can’t go wrong with this combo!
Let me know in the comments if you make these!
Chocolate Peanut Butter Cups with Sea Salt
Ingredients
- 1/2 cup smooth peanut butter
- 3 tablespoons powdered sugar
- 1 tablespoon maldon sea salt
- 12 ounce bag chocolate chips (milk, dark or bittersweet)
Instructions
- Place the chocolate chips in a microwave safe bowl and melt for 90 seconds, stirring halfway through until smooth.
- Place 1 heaping teaspoon of the melted chocolate into small paper liners in a mini-muffin tin and refrigerate for at least 10 minutes.
- Place the peanut butter and powdered sugar in a bowl and stir to combine.
- While the chocolate cools, roll 1 teaspoon of the peanut butter mixture into a ball and then flatten into a disk. Repeat with the rest of the peanut butter.
- When the chocolate has cooled, place a peanut butter disk in each cup on top of the refrigerated chocolate mixture.
- Top cups with the remaining melted chocolate to cover and finish with a few flakes of fleur de sel. Refrigerate until set.*
- Peel the papers off and eat!
Video
Notes
- * Chocolate Cups can be kept refrigerated or at room temperature
Made these tonight and they are looking good! Super easy. I used a big dark choco bar and chopped and melted. Didn’t really measure how much I used. But I did want to mention that I had a LOT of peanut butter mixture left over. I’m assuming it will keep in fridge in a container in case I want to make another batch or two. But I would say if you are only making 20 little cups, you could definitely cut peanut butter mixture in half for this recipe! Just an FYI. Thanks for another good recipe : )
I didn’t use natural PB either. I spooned the mixture in, then used the back of a spoon coated in icing sugar to press it in without sticking. I found the taste with regular PB to be a little closer to the Reese’s taste, than with the natural.
I made these tonight. I did not use natural peanut butter and was not able to roll &/or flatten the pb. I’ll try natural next time…as I know there will be a next time because even scooping the pb in they were SO good. I love the salt on top. Yum!
I used soybutter (nut/peanut allergies) and it was great although I did find it difficult to roll the mixture into a ball. I just spooned a little into the cups. Great to have an easy subsititute for the famous peanut-butter cups!!
Yes, you can use either! No need to change measurements as they are both pretty much the same consistency as peanut butter! I tested these with almond butter and they were fantastic!
Mmmm…… my favorite combo. My little guy is allergic to peanuts though. If I use sunflower seed or almond butter would the measurements be the same?
I just got fleur de sel for Christmas and have been looking for things to make with it! Woohoo for sweet and salty combos!
Oh my goodness. This is a dangerous recipe. I just whipped these up because I had all the ingredients and my son was napping. MUST CONTROL URGE TO EAT THE WHOLE BATCH!
Yes, there is absolutely NO greater combination in this world than pb and chocolate! With nut allergies in my house, I have to get my fix when the hubs and I go out alone!
Yummy! Looks perfect!
Sounds delicious and pretty easy! My husband LOVES Reese’s Peanut Butter Cups, so I will have to make these for him!
I’ll bet chilling the peanut butter in the fridge would help.
I’m having trouble rolling the peanut butter mixture into balls…any suggestions? I was thinking of using a different type of peanut butter, but I’m in the middle of it now.
I make a version of this but with raw cacao and raw honey. It becomes a superfood, rather than a sugary treat – and tastes just as delicious.
Makes a great little snack or treat for potty training:)
Those sound DELICIOUS!!!!
Opps, all fixed!