Here’s one straight from my cookbook.
Timeless and classic. Dark chocolate peanut butter cups topped with a slight sprinkle of coarse sea salt. Perfect for the annual eerie eve of appeasing spooky spirits.
Please note you will need a 12-cavity silicone candy mold for this recipe.
Place candy mold on a rimmed baking sheet lined with parchment.
Over medium heat, warm a large saucepan.
Add water and simmer.
Fit a small glass bowl inside saucepan, creating a double boiler.
Decrease heat, ensuring water does not splash into the bowl.
Add chocolate and coconut oil, stirring occasionally, until melted and combined.
Using a teaspoon, pour melted chocolate mixture into the cavities of the silicone candy mold, until each is partially filled.
Using a silicone pastry brush, spread chocolate within each cavity, until sides are well-coated.
Freeze for 5 minutes.
Remove from freezer and add one teaspoon peanut butter to each cavity.
Using a teaspoon, top each cavity with remaining chocolate, until all twelve are filled.
Sprinkle with sea salt.
Freeze for 10 minutes, until set.
Remove candy from mold.
Serve or store refrigerated.