Description
Delicious and easy homemade chocolate peanut butter cups with a smooth and glossy finish.
Ingredients
Scale
- 200 g dark chocolate (high-quality, chopped)
- 1 cup creamy peanut butter (natural preferred)
- 2 tbsp honey
- a pinch sea salt
- 1 tsp coconut oil (optional, for shine)
Instructions
- Line your mini muffin tin with paper liners or silicone molds to prepare for pouring.
- Melt the chopped dark chocolate in a heatproof bowl over simmering water, stirring gently until smooth and glossy.
- Pour a small spoonful of melted chocolate into each mold, tilting and swirling to evenly coat the bottom. Place in the fridge for about 5 minutes to firm up.
- In a bowl, stir together the creamy peanut butter with honey and a pinch of sea salt until smooth and slightly fluffy.
- Spoon a dollop of the peanut butter mixture into each chocolate-lined mold, pressing down gently to fill the center.
- Cover the peanut butter layer with the remaining melted chocolate, ensuring all the peanut butter is sealed inside.
- Gently tap the mold to level the surface and release air bubbles.
- Place the filled molds in the fridge and chill for at least 30 minutes until the chocolate is set and glossy.
- Once firm, gently remove the peanut butter cups from the molds, peeling away liners if used.
- Serve the peanut butter cups straight from the fridge for a crisp bite. For a softer texture, let sit at room temperature for 10 minutes before enjoying.
Notes
- The coconut oil is optional but can enhance the shine of the chocolate.
- Make sure the chocolate is melted gently to avoid burning.
- These can be stored in the fridge for up to a week.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 5g
- Sodium: 50mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg