Who can resist a Recess Peanut Butter Cup - I mean seriously, it might be the best “chocolate bar” ever invented! Lately, my favourite treat has actually been the dark chocolate peanut butter cups from Trader Joes - they are mini, delicious, and the perfect little after-dinner treat! I keep them in the fridge because 1 - it’s always warm here and I don’t want them to melt, and 2 - nothing beats really cold chocolate. Anybody with me on the cold chocolate front?
So while it is way to easy to pick up a pack of super yummy peanut butter cups it’s also kinda special to make your own now and then. Plus, if you're going to go to the trouble of making peanut butter cups you might as well up your game and add in a few extra ingredients right! Peanut and chocolate are basically the perfect canvas for adding in extra flavours. I have done a layer of raspberry jam, making them peanut butter and jelly cups, or how about adding in some marshmallow fluff, bananas, or go really crazy and toss in a little bacon - seriously, your options are endless
Today I was feeling the salted caramel and crunchy peanuts, and it honestly brings these peanut butter cups to the next level - plus the sea salt makes them so addictive, which is why storing them in the fridge is another solid plan because out of sight out of mind. It may actually help stop you from eating the entire batch in one sitting!
So next time you have a craving for your favourite peanut butter treat whip up a batch, though be careful, because you may find yourself making these more often than you will want to admit!
prep time 40 minutes
total time 40 minutes
2 cups good quality chocolate
1/2 cup peanut butter
1 tbsp icing sugar
1/4 cup caramel + more to drizzle over the top
1/4 cup salted peanuts
coarse sea salt
Line a muffin tin with 12 paper liners. In a small bowl place 1 cup of the chocolate and melt in the microwave for 1 minute - stopping every 20 seconds to stir.
Scoop a teaspoon of the chocolate into the bottom of each paper lines and spread around the entire bottom and 1/2 an inch up the sides.
While the chocolate is setting combine peanut butter and icing sugar in a small bowl and whip to combine - microwaving for 20 seconds if the peanut butter is too thick. Divide the peanut butter evenly between each of the chocolate cups - spreading so it fully covers the bottom.
Divide caramel over the peanut butter then sprinkle with the salted peanuts. Let sit for 10 minutes in the refrigerator to allow to harden.
Microwave remaining chocolate for 1 minute stirring every 20 seconds. Pour chocolate over each of the cups then tap the pan so that the tops become smooth. Allow to set for 10 minutes on the counter then drizzle with a small amount of caramel and sprinkle with coarse sea salt. Allow peanut butter cups to fully set before serving.