These homemade peanut butter cups are legit. Adding a little bit of salt (Maldon, in particular – it’s the best) to an otherwise sweet dessert makes it perfect. I used semisweet chocolate so my cups weren’t too sweet. The peanut butter filling is the best foil for the less-sweet chocolate coating. Coconut oil is used to help the chocolate form a “shell.” Plus, it’s gotta help with moisturizing my insides, right (I’m sorry… I had to)?
All you have to do to make the filling for these delicious morsels is combine peanut butter, powdered sugar, melted butter and vanilla. That’s it. Eat it with a spoon, or save it for your peanut butter cup filling. The choice is yours.
The chocolate part of the peanut butter cups is equally easy–all you need is chocolate and coconut oil. Pop it in the microwave for 30 second intervals, stirring in between, until it’s melted, and you’re on your way to creating your very own salted peanut butter cups.
Salted Peanut Butter Cups
Makes one dozen
- 3/4 c. peanut butter (crunchy or smooth, it’s your choice)
- 3/4 c. powdered sugar
- 1 tbsp. butter, melted
- 1 tbsp. vanilla extract
- 1 c. bittersweet chocolate chips
- 1 tbsp. coconut oil
- Maldon flaked sea salt, for garnish
In the bowl of a mixer, combine peanut butter, powdered sugar, melted butter and vanilla. Mix until well combined.
In a microwave-safe bowl, combine chocolate and coconut oil. Microwave for 30-second intervals, mixing between each until melted.
Lay out mini muffin tins on a baking sheet or plate that fits in your freezer. Pour one to two teaspoons of chocolate into the bottom of each of the tins. Place your baking sheet into the freezer to harden the chocolate, about five minutes. Add a teaspoon of peanut butter to the hardened chocolate, avoiding the edges of the tin. Pour on enough chocolate to cover the peanut butter on top. Top with a few flakes of Maldon salt. Return to the freezer until completely hardened. Enjoy!