Chocolate Peanut Butter Cups
Serves 4 | with Flaky Salt- Soy
- Peanuts
- Wheat
- Milk
- Fish
- Sulphites
- Crustaceans
- Egg
- Tree nuts
- Peanuts
- Wheat
- Sesame
- Mustard
- May contain traces of allergens
- Soy
- Triticale
- Barley
- Oats
- Rye
- Gluten
These homemade confections are sure to satisfy your peanut butter cravings in minutes! Smooth bittersweet chocolate sandwiches with an irresistible peanut butter filling create the ultimate post-dinner treat.
Ingredients
1 cup
Bittersweet Chocolate Chips
(Contains: Milk, Fish, Sulphites, Crustaceans, Egg, Tree nuts, Peanuts, Wheat, Sesame, Mustard, May contain traces of allergens, Soy)
8 unit(s)
Peanut Butter
(Contains: Peanuts)
5 g
Sea Salt Flakes
(Contains: Milk, Sesame, Soy, Sulphites, Mustard, Peanuts, Wheat, Tree nuts, Triticale, May contain traces of allergens)
¼ cup
Icing Sugar
(Contains: Peanuts, Sesame, Sulphites, Mustard, Fish, Crustaceans, Soy, Wheat, Egg, Milk, Tree nuts, May contain traces of allergens)
½ cup
Graham Cracker Crumbs
(Contains: Barley, Egg, Milk, Oats, Rye, Soy, Sulphites, Gluten, May contain traces of allergens, Wheat)
Not included in your delivery
0.13 tsp
Salt*
2 tsp
Oil*
Nutrition Values
Utensils
Cooking Steps
- Line 8 muffin tin cups with paper liners.
- Add chocolate and 2 tsp oil to a medium microwave-safe bowl. Microwave in 20 sec increments, stirring after each, until chocolate is melted and smooth. (NOTE: This can also be done in a medium pot on the stovetop over medium-low heat, stirring continuously.)
- Using a small spoon, dollop 1 1/2 tsp melted chocolate into the base of each paper liner. (NOTE: Be sure to evenly coat the bottom and a third of the way up each cup).
- Place muffin tin in the freezer until chocolate hardens, 5-10 min.
- Meanwhile, add peanut butter to another medium microwave-safe bowl and microwave until melted and warmed through, 20 sec.
- Add icing sugar, 4 tbsp graham cracker crumbs and 1/8 tsp salt to the bowl with peanut butter. Stir until fully combined.
- When chocolate is hardened, remove the muffin tin from the fridge. Using the back of a spoon, press 1 tbsp peanut butter mixture onto each chocolate base and smooth until flat.
- Spoon remaining melted chocolate over top of peanut butter filling until completely covered.. (TIP: You can lightly tap or shake the muffin tin to even out the chocolate on top.)
- Sprinkle flaky salt over top.
- Return the muffin tin to the freezer until chocolate has set, 10-15 min.
- When chocolate has set, carefully remove paper liners from peanut butter cups and discard.
- Transfer peanut butter cups to a plate.
- Serve immediately or place in the fridge until ready to serve.
