Ingredients
Scale
- 3.5 ounces dark chocolate, chopped (I use 85% dark)
- ¼ cup natural peanut butter, creamy and salted
- 3 Tablespoons maple syrup
- Flaked sea salt (optional)
Instructions
- Place ⅔ of the dark chocolate into a heat proof bowl.
- Place the bowl over a pot of simmering water.
- Stir the chocolate until it just melts, 5 minutes.
- Remove the melted chocolate from the stove and add the remaining chopped dark chocolate into the bowl.
- Stir until fully melted and combined.
- Line 12 holes of a mini muffin tin with mini muffin wrappers.
- Drop 1 teaspoon of melted chocolate into each muffin wrapper and swirl each wrapper so the chocolate coats ¼ inch of the sides.
- Once all of the muffin wrappers are chocolate coated, place them in the freezer to set up.
- While the chocolate is hardening, combine the peanut butter and maple syrup in a medium bowl. Stirl to fully combine.
- Transfer the peanut butter filling into a zip lock bag. Snip off one corner of the bag so you can pipe the peanut butter into the chocolate.
- Distribute the peanut butter filling among the 12 chocolate cups and put it back in the freezer to set up for 5 minutes.
- Top each peanut butter with another teaspoon of chocolate and a sprinkle of flaked salt (if using).
- Place the finished peanut butter cups in the fridge until they’re fully set up, 30 minutes.
- Keep chilled and enjoy straight from the fridge.
Notes
To temper the chocolate, start by melting 2/3 of the chopped chocolate. Then add the remaining 1/3 of the chopped chocolate until its fully melted and combined.