Chocolate Peanut Butter Cups
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Chocolate Peanut Butter Cups

Chocolate Peanut Butter Cups

Serves 4 | with Flaky Salt

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.

Allergens:
Soy
Peanuts
Wheat

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking Time15 minutes
DifficultyMedium

Ingredients

/ serving 4 people

1 cup

Bittersweet Chocolate Chips

(Contains Soy)

8 piece

Peanut Butter

(Contains Peanuts)

1 tsp

Sea Salt Flakes

¼ cup

Icing Sugar

½ cup

Graham Cracker Crumbs

(Contains Wheat May contain Rye, Soy, Sulphites, Barley, Egg, Milk, Oats)

Not included in your delivery

0.13 tsp

Salt*

2 tsp

Oil*

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Nutrition Values

Calories310 kcal
Fat14 g
Saturated Fat7 g
Carbohydrate50 g
Sugar36 g
Dietary Fiber4 g
Protein3 g
Cholesterol0 mg
Sodium640 mg
Trans Fat0.1 g
Potassium200 mg
Calcium20 mg
Iron4 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Spatula
Medium Bowl
Measuring Spoons

Instructions

1
  • 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.)
2
  • 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.
3
  • 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.
4
  • 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.