Easy Homemade Peanut Butter Cups (Print Version)
# Ingredients:
→ Chocolate Layer
01 -
7 ounces (200g) dark chocolate coating or baking chocolate
02 -
1 teaspoon vegetable oil, plus extra if using baking chocolate
→ Peanut Butter Filling
03 -
½ cup (125g) peanut butter, creamy or crunchy
04 -
1 tablespoon honey or maple syrup, to taste
→ Toppings
05 -
Sea salt flakes for sprinkling (optional)
# Instructions:
01 -
Break chocolate into chunks and combine with oil in a microwave-safe bowl. Microwave at 50% power in intervals, stirring between, until completely smooth.
02 -
Working in batches, spoon 1 teaspoon melted chocolate into each mini-muffin case. Swirl to coat sides about 1cm up. Freeze for 5-10 minutes to set.
03 -
Microwave peanut butter until melted. Stir in honey or maple syrup. Add ¾ teaspoon filling to each chilled chocolate shell, smooth to edges, and freeze 5-10 minutes.
04 -
Top each cup with 1 teaspoon melted chocolate, spreading to edges. Optional: sprinkle with sea salt. Freeze 10-15 minutes, then refrigerate one hour until set.
# Notes:
01 -
Store in refrigerator up to one week or freezer up to one month
02 -
If using baking chocolate, add an extra teaspoon of oil
03 -
Work in batches for best results