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!
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?).
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.
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!
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!
Let me know in the comments if you make these!
Chocolate Peanut Butter Cups with Sea Salt
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.
- 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!
Video
Notes
- * Chocolate Cups can be kept refrigerated or at room temperature
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!
Made these tonight! Soooo yummy and super easy! Made extra because I had leftover peanut butter mixture. Thanks for this recipe!
Oh my goodness. The addition of pretzels sounds amazing! Great idea!
I made these today – but I added crunched up pretzels to the top layer after it was poured. Hopefully my fiancee loves them!
You can put them in the freezer!
Can I place them in the freezer to chill faster?
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.
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!
Do you think you could roll out the pb and use mini circle cutter to speed this up?
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!
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.
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
Try adding a little more powdered sugar to the peanut butter to get a thicker consistency. I only use natural peanut butter!
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!
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?!
Can i use crunchy peanut butter instead of creamy?