Salted chocolate peanut butter cups!

Fudge, Bark, and Candy
September 16, 2011
Fudge, Bark, and Candy
September 16, 2011

Salted chocolate peanut butter cups!

These chocolate peanut butter cups are seriously woah. Peanut butter and chocolate is quite possibly my favorite duo. It’s as

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Salted chocolate peanut butter cups!

These chocolate peanut butter cups are seriously woah. Peanut butter and chocolate is quite possibly my favorite duo. It’s as if when you combine the two a new flavor is created. It’s not quite chocolate, but it’s not quite peanut butter…

Brilliant, I know. But seriously. Winning combo. And as Friend Lanie will tell you, I love my sprinkle of salt. It’s like a little kick that brings out the flavors even more. WOOHOOOO

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Salted chocolate peanut butter cups!

  • Author: Sofi | Broma Bakery
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Total Time: 10 minutes
  • Yield: 18 cups 1x
  • Category: dessert
  • Method: no bake
  • Cuisine: american
  • Author: Sofi | Broma Bakery
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Total Time: 10 minutes
  • Yield: 18 cups 1x
  • Category: dessert
  • Method: no bake
  • Cuisine: american
Scale:
  • Author: Sofi | Broma Bakery
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Total Time: 10 minutes
  • Yield: 18 cups 1x
  • Category: dessert
  • Method: no bake
  • Cuisine: american

Ingredients

  • 1 cup salted peanut butter
  • 2/3 cup confectioner’s sugar
  • 2 1/2 cups semisweet chocolate chips
  • sea salt, for dusting

Instructions

  1. In a small bowl, combine the confectioner’s sugar and peanut butter until smooth. Using teaspoon-sized measurements, roll the peanut butter mixture into balls, then push down to form small coin-like circles. Set aside.
  2. In a microwave-safe bowl, melt the chocolate chips in 30 second intervals, mixing in between each blast (this will prevent the chocolate from overheating and burning).
  3. While the chocolate is heating, set up the cupcake liners on a cutting board or other flat surface. Once melted, spoon teaspoon-sized dollops of chocolate into the cupcake liners.
  4. Next, set in the peanut butter coins from earlier. Spoon another dollop of melted chocolate over the peanut butter, creating swirls with a spoon to smooth out the chocolate. Finally, sprinkle the tops of each cup with a pinch of sea salt. Transfer the cups to a fridge or freezer, allowing to cool thoroughly before eating. Nom nom nom.

Keywords: decadent, homemade, reeses

— STILL HUNGRY? —

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