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Peanut Butter Cups for Grown-Ups (or kids too!)

Author Brianne @ Cupcakes & Kale Chips

Ingredients

For the peanut butter:

  • 16 oz. jar of dry roasted unsalted peanuts
  • 2 t coarse seal salt
  • 2 T honey

For the peanut butter cups:

  • About 3/4-1 c peanut butter the homemade above, or another natural peanut butter would probably work if you pour off the oil, well chilled in the refrigerator.
  • 2 10 oz. bags of Ghirardelli 60% Cacao Bittersweet Chocolate Baking Chips
  • Coarse sea salt for sprinkling

Instructions

For the peanut butter:

  • Place all of the ingredients in a blender or for processor and blend until it reaches the desired consistency. This will take several minutes.
  • Place in a jar or other storage container and store in the refrigerator.

For the peanut butter cups:

  • Separate and spread out about 30-32 mini foil cupcake wrappers on a cookie sheet or in a baking pan (use the kind that you can use without a muffin pan when baking muffins or cupcakes. If you use smaller ones, you can make more peanut butter cups, with less peanut butter in each one).
  • Melt one bag of chocolate chips following the instructions on the bag.
  • Divide the melted chocolate between the muffin cups, and use a small brush to spread some of the chocolate partway up the sides of the wrappers. Place in the fridge until set.
  • Roll 1 tablespoon balls of peanut butter, and place one ball in the middle of each chocolate cup.
  • Melt the second bag of chocolate chips according to the instructions on the bag.
  • Divide the melted chocolate between the cups to cover the peanut butter balls.
  • While the chocolate is still soft, sprinkle the sea salt over the tops of the peanut butter cups.
  • If desired, let the chocolate finish hardening in the refrigerator.