Homemade Peanut Butter Cups
These homemade peanut butter cups combine rich, smooth chocolate with creamy peanut butter in a layered treat. The process involves melting chocolate, filling molds, and chilling to set a glossy, firm finish. The result is a satisfyingly textured candy with a perfect balance of sweetness and nuttiness.
Prep Time 15 minutes mins
Cook Time 10 minutes mins
Total Time 25 minutes mins
Course Main Course
Cuisine American
Servings 12
Calories 250 kcal
Mini muffin tin
Heatproof Bowl
Spatula
Spoon or piping bag
- 200 g dark chocolate high-quality, chopped
- 1 cup creamy peanut butter natural preferred
- 2 tbsp honey
- a pinch sea salt
- 1 tsp coconut oil optional, for shine
Line your mini muffin tin with paper liners or silicone molds to prepare for pouring.
Melt the chopped dark chocolate in a heatproof bowl over simmering water, stirring gently until smooth and glossy. Smell the rich aroma as it melts.
Pour a small spoonful of melted chocolate into each mold, tilting and swirling to evenly coat the bottom. Place in the fridge for about 5 minutes to firm up.
In a bowl, stir together the creamy peanut butter with honey and a pinch of sea salt until smooth and slightly fluffy. You should smell roasted peanut notes as you mix.
Spoon a dollop of the peanut butter mixture into each chocolate-lined mold, pressing down gently to fill the center.
Cover the peanut butter layer with the remaining melted chocolate, ensuring all the peanut butter is sealed inside. Gently tap the mold to level the surface and release air bubbles.
Place the filled molds in the fridge and chill for at least 30 minutes until the chocolate is set and glossy.
Once firm, gently remove the peanut butter cups from the molds, peeling away liners if used. They should hold a shiny, smooth surface and a firm bite.
Serve the peanut butter cups straight from the fridge for a crisp bite. For softer texture, let sit at room temperature for 10 minutes before enjoying.