Name: Homemade Peanut Butter Cups
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 12 servings
Cuisine: American
Ingredients: 11.5 ounces dark chocolate chips; 4 teaspoons coconut oil; 0.5 cup creamy peanut butter; 1 tbsp maple syrup; 2 tablespoons melted coconut oil; 1 tsp flaky sea salt

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Homemade Peanut Butter Cups

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Ingredients

Warning0 allergens identified

Homemade Peanut Butter Cups

11 ½ ounces dark chocolate chipsdivided

4 teaspoons coconut oildivided

½ cup creamy peanut butter

1 tbsp maple syrup sub with honey

2 tablespoons melted coconut oil

1 tsp flaky sea salt

Instructions

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Instructions

Place (12) paper or foil liners in the cavities of a standard muffin tin.

Fill a large saute pan with 2 inches of water and bring to a simmer for your double boiler. Place half of the chocolate chips and 2 teaspoons of coconut oil in a heat proof bowl. Place the bowl of chocolate into the simmering water and stir until melted.

Using a cookie scoop, evenly divide the chocolate between each liner and rap on the counter a few times to evenly distribute over the bottom of the liner. Freeze for 15 minutes.

Place the peanut butter, honey and 2 tablespoons melted coconut oil in small bowl in heat in the microwave for just a seconds to soften slightly. Stir well to combine. Using a cookie scoop or teaspoon, divide the mixture evenly between each liner and spread gently over the top of the chocolate layer to cover as necessary.

Melt the remaining chocolate and coconut oil in your double boiler using the same heat proof bowl. Divide evenly among the liners and rap on the counter until the chocolate covers the peanut butter layer. Sprinkle with the flaky sea salt and chill in the freezer for 15-20 minutes or in the refrigerator until set. Enjoy!

Nutrition

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Tips & Tricks (5)

Temper Your Chocolate Properly 🍫
Melt chocolate chips with coconut oil at low heat (around 115°F), stirring constantly to achieve a smooth, glossy finish that sets with a satisfying snap rather than a dull, grainy texture.
Freeze Between Layers Strategically ❄️
Chill the chocolate base for at least 15-20 minutes before adding the peanut butter layer to prevent it from sinking through and creating uneven cups with poor structural integrity.
Balance Your Salt Placement 🧂
Sprinkle flaky sea salt on the bottom chocolate layer before it fully sets, so the salt crystals adhere properly and deliver bursts of flavor rather than sliding off the finished cup.
Warm Peanut Butter for Smoothness 🥜
Slightly warm your peanut butter mixture (with maple syrup and coconut oil) to 70-75°F before spreading into cups, ensuring it spreads evenly without air pockets or uneven thickness.
Use Silicone Molds for Easy Release 🎯
Invest in flexible silicone candy molds rather than paper cups—they allow for effortless removal without damage and can be reused indefinitely for consistent, professional-looking results.