Chocolate Peanut Butter Cups with Sea Salt

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 THESE for myself (that's just between us, okay?).

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. Homemade Peanut Butter Cups -- how could I resist?! Especially when they're so easy to prepare and made with two ingredients Kenya goes absolutely wild for. He has been more than willing to be my sous chef (tough job, I know) every time I make them for cookie exchanges, parties, and recently, as Valentine 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! My husband got so excited about this recipe, he made his own version with peanut butter AND jelly, but that is a story for another day.


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Chocolate Peanut Butter Cups with Sea Salt (Makes 20 Chocolate Cups)

Prep Time: 0 mins Cook Time: 0 mins

gluten free


  • 3/4 cup smooth peanut butter
  • 1/4 cup powdered sugar
  • 1 10-ounce bag dark chocolate chips (semisweet or milk chocolate could be substituted for the dark chocolate chips)
  • 1 tablespoon <a href=\"\">fleur de sel</a><img src=\"http://www.asso


1. Place the peanut butter and powdered sugar in a bowl and stir to combine.

2. Place the chocolate chips in a microwave safe bowl and melt for 90 seconds, stirring halfway through until smooth.

3. Place 1 heaping teaspoon of the melted chocolate into small paper liners in a mini-muffin tin and refrigerate for at least 10 minutes.

4. 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.

5. When the chocolate has cooled, place a peanut butter disk in each cup on top of the refrigerated chocolate mixture.

6. Top cups with the remaining melted chocolate to cover and finish with a few flakes of fleur de sel. Refrigerate until set.

6. Peel the papers off and eat!

Chocolate Cups can be kept refrigerated or at room temperature

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Hi, I’m Catherine. 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.