Chocolate Peanut Butter Cups (Print)
Smooth dark chocolate surrounds creamy peanut butter for a rich and satisfying treat.
# Ingredient list:
→ Chocolate Layer
01 - 8 oz dark or semi-sweet chocolate, chopped
→ Peanut Butter Filling
02 - 1/2 cup creamy peanut butter
03 - 2 tbsp unsalted butter, melted
04 - 1/4 cup powdered sugar
05 - 1/2 tsp vanilla extract
06 - Pinch of salt
# Directions:
01 - Line a 12-cup mini muffin tin with paper liners
02 - Melt chocolate in a heatproof bowl set over a pan of simmering water (double boiler method), or microwave in 30-second bursts, stirring until smooth
03 - Spoon about 1 teaspoon of melted chocolate into the bottom of each liner. Tilt or tap the tin to evenly coat the base
04 - Place the tin in the freezer for 10 minutes to set the chocolate base
05 - In a bowl, mix together peanut butter, melted butter, powdered sugar, vanilla, and salt until smooth and creamy
06 - Remove the tin from the freezer. Drop a rounded teaspoon of the peanut butter mixture onto the center of each chocolate base, flattening gently without touching the sides
07 - Spoon the remaining melted chocolate over the peanut butter filling, ensuring it's fully covered. Tap the tin gently to smooth the surface
08 - Chill in the refrigerator for at least 30 minutes, or until completely set
09 - Remove from liners and serve chilled or at room temperature
# Expert Tips:
01 -
- They come together faster than deciding what to watch on Netflix
- The chocolate-to-peanut-butter ratio is completely under your control
02 -
- Cold chocolate seizes instantly when it touches wet ingredients
- Peanut butter that spreads to the edges will peek through your top chocolate layer
03 -
- Tap the tin against the counter after pouring chocolate to release air bubbles
- Warm your spoon slightly to make the peanut butter filling easier to shape