Dark Chocolate Peanut Butter Cups

Dark Chocolate Peanut Butter Cups

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.


INGREDIENTS
3 cups water
6 ounces 85% dark chocolate, finely chopped
½ teaspoon coconut oil
¼ cup peanut butter
1/8 teaspoon sea salt

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.



SERVING INFORMATION:
YIELD: 12
SIZE: 1 peice
CARBS: 8g
NET CARBS: 6g

NUTRITION INFORMATION:
CALORIES: 108
TOTAL FAT: 7g
DIETARY FIBER: 2g
CHOLESTEROL: 0
SODIUM: 110g
SUGARS: 4g
PROTEIN: 2g
The nutrition information provided for this recipe is determined by Spoonacular.
Substituting any ingredients may change the posted nutritional values.




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