Dark Chocolate Peanut Butter Cups
Serves 12
15 mins prep
0 mins cook
15 mins total
A tasty recipe for Dark Chocolate Peanut Butter cups topped with a sprinkle of flaky sea salt!
Line a 12-cup muffin tin with 12 liners.
In a double boiler, melt half of the chocolate*. Divide the chocolate among the 12 lined cups and use a small spoon to pull some of the chocolate up the sides of each cup. This only needs to be to the height of your peanut butter cup, so about halfway up the muffin liner. While the chocolate is still warm and soft, place a pretzel in the bottom of each cup. Place the muffin tin in the freezer for 15 minutes to chill.
In a small bowl, combine the peanut butter, powdered sugar and vanilla extract. Stir until smooth.
Remove the muffin tin from the freezer and evenly divide the peanut butter mixture among the 12 cups. Use a spoon to spread the peanut butter mixture so it's relatively flat in each cup (this will be easier to cover with the next layer of chocolate).
Melt the remaining chocolate in the double boiler, then divide evenly among the cups, covering the peanut butter layer. Gently shake the pan to help level out the chocolate. Sprinkle with flaky sea salt and freeze for 30 minutes or until chocolate is hardened.
Remove the peanut butter cups from the muffin tin, peel off the paper liner and enjoy!
