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!

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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?). 

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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! 

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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!

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Let me know in the comments if you make these!

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Chocolate Peanut Butter Cups with Sea Salt

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Author: Catherine McCord
Total Time 20 minutes

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.
  • 3. 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!
  • * Chocolate Cups can be kept refrigerated or at room temperature

Nutrition

Sodium: 450mg | Sugar: 10g | Fiber: 1g | Cholesterol: 5mg | Calories: 140kcal | Fat: 9g | Protein: 4g | Carbohydrates: 12g
Did you make this recipe?Mention @Weelicious or tag #weelicious!

About the Author

Catherine is a mama of three. A Kentucky girl living in California. Here’s what I know: all kids can be great eaters and mealtime must be easy. I create simple, healthy recipes the whole family will love.

Comments

  1. These were amazing!! I didn’t have a mini cupcake pan so I made 9 reg. ones. And I topped mine with a pinch of shredded coconut. These will not disappoint, although, rolling and flattening the peanut butter mixture was quite messy and difficult. I find wetting your hands make it much easier, because oil and water don’t mix.

  2. I think, I found the best surprise gift for my only one and dark chocolate peanut butter cups is the best one. I will make this for him and surely he will like it. I am glad that you shared it in here.

    __________________________
    brunch for one

  3. […] meg biram, 7| the fray, 8| asparagus risotto & chocolate peanut butter cups with sea salt, 9| lessons of a lipstick queen This entry was posted in the it list. Bookmark the […]

  4. I made these tonight with my homemade peanut butter and they were so good! My husband even said they were better than his favorite candy in the orange wrapper 🙂 Thanks for sharing!

  5. LOVED THEM!!!! Just made a batch with the kids and they love them as well. we didn’t put the salt on top. loved how they only have 3 ingredients…the actual bar has so many and I don’t even know what half of it is lol
    thanks again for another amazing easy recipe

  6. […] slightly adapted from Weelicious Share this:TwitterFacebookLike this:LikeBe the first to like this […]

  7. […] close up of the Peanut Butter Cups (with sea salt… […]

  8. I made these last night and they are amazing! Can’t wait to have another one tonight! I used kosher salt so I didn’t have to make a special trip to the store and it still worked.

  9. I just got done making these and they are DELISH! So much better than store bought. Like some others, i had a ton of PB mix leftover. I also ran out of chocolate, so next time i’ll try not using a heaping tsp on the bottom.

  10. Made these yesterday. Super easy! I topped them with Himalayan salt since I had it on hand and it’s pink! Loved by my Valentines both big and little–thanks Catherine!

  11. Made these tonight! Soooo yummy and super easy! Made extra because I had leftover peanut butter mixture. Thanks for this recipe!

  12. I made these today – but I added crunched up pretzels to the top layer after it was poured. Hopefully my fiancee loves them!

  13. I chilled my peanut butter and then dusted my hands with more powdered sugar and it was easier to roll the peanut butter into balls.

  14. I’m not sure it would roll easily, or be a quicker process. :\ I think rolling the peanut butter into balls is part of the fun!

  15. I have not seen the sunflower cups in stores before. Where did you find them? Are they dairy free also? Of course I am going to make these from scratch, better for us, however when I am in a pinch…ya know:). It’s been a long time since I had one of these, kinda exciting:). Thanks!

  16. I can’t wait to try these with sunbutter since my son has a peanut allergy. I buy and am addicted to dark chocolate sunbutter cups,but they get expensive at $2.00 a package.

  17. Hello. I would like to make these, but I need to know if they will hold up if shipped by mail. I have to and these to Florida and Colorado. Also, is it okay to use regular mail, or should I go to a mail shipping store?

    Thank you for your speedy reply.

    Sincerely,

    Marisa DiFalco

  18. Try adding a little more powdered sugar to the peanut butter to get a thicker consistency. I only use natural peanut butter!

  19. Made these last night and while the taste was great my natural peanut butter wouldn’t set enough to roll into balls. After a night in the fridge they are a little more set but not really. And I think I used too *heaping* a teaspoon on the bottom layer of chocolate because my tops seem really thin. Yummy though!

  20. I’m not sure if crunchy peanut butter would roll into a ball and hold up as well as the creamy. Its worth a shot, though, right?!

  21. 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 : )

  22. 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.

  23. 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!

  24. 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!!

  25. 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!

  26. 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?

  27. I just got fleur de sel for Christmas and have been looking for things to make with it! Woohoo for sweet and salty combos!

  28. 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!

  29. 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!

  30. Sounds delicious and pretty easy! My husband LOVES Reese’s Peanut Butter Cups, so I will have to make these for him!

  31. 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.

  32. 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:)

  33. We made them for christmas eve this year and added a tsp of strawberry preserves inside. So good!

  34. what about the pbj recipe!! What other variations have you tried? I think that you could also add some caramel to this? Would love to hear more about making healthier valentines day treats.

  35. The chocolate will remain melted for quite a while. I added the peanut butter mixture into step 1.

  36. OMG – so excited about this recipe. But clarification please: What is the peanut butter mixture? And how do you form the peanut butter disc? After ten minutes of half of the melted chocolate cooling, will the other half (to place on top of the “peanut butter disc”) need warming again? My concern is it will have congealed in the ten minutes past??

    Thank you in advance!

  37. Do you have to use the paper liners if you use a nonstick mini muffin tin? I am pretty sure I won’t find that size paper liner where I live.

  38. When you say “peanut butter mixture”, I assume you are supposed to mix the peanut butter with the powdered sugar, right?

    I LOVE dark chocolate peanut butter cups. I think I have found a treat for myself for Valentine’s Day!

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