Dark Chocolate Peanut Butter Cups
Makes 18-24 peanut butter cups
- 14 ounces of dark chocolate (70% or higher, or enjoy life brand chocolate chips)
- 2 tbsp. coconut oil
- Teddy organic peanut butter at room temperature
- Flaky sea salt
- Silicone baking cups for standard size muffins (available at Bed Bath and Beyond or amazon.com)
- A double boiler
- Begin by heating the water for your double boiler.
- If using a large bar of dark chocolate, cut into 1-2” pieces so it can melt easily.
- Once water in double boiler has come to a boil, lower heat to medium and add chocolate.
- Once the chocolate is almost melted, add the 2 tablespoons of coconut oil.
- Turn down the heat to low and begin spooning melted chocolate into silicone muffin cups. Add about 2 tablespoons of chocolate per muffin cup, enough to completely cover bottom of cup.
- Once all of the muffin cups have the chocolate, add 2 teaspoons of peanut butter to each cup (I just eye ball it and use a small spoon). Gently place the peanut butter in the middle of the cup.
- Once the peanut butter is added to all of the cups, take the remaining melted chocolate and coat the top of each peanut butter cup. Usually it takes 1-2 tablespoons to cover and melt the peanut butter. Use your best judgment on this depending on how thick you’d like the cups to be.
- Sprinkle tops of cups with sea salt.
- Place on a baking sheet in the fridge for 1 hour to cool.
- Package for gifts and enjoy one for yourself
Peanut butter cups last for 7-10 days in the fridge, 3-4 out of the fridge.