Salted Caramel Peanut Butter Cups
Yield: 24 cups
 
Ingredients
  • 16 oz chopped chocolate (I used half dark and half milk, you can use any combination.)
  • ¾ cup creamy peanut butter
  • ¼ cup powdered sugar
  • 1 tsp. vanilla
  • 1 cup thick caramel sauce (like dulce de leche.)
  • flaky sea salt (optional)
  • Fill each liner with teaspoon of peanut butter filling. Press down a bit to flatten.
  • Top with a spoonful of caramel.- add a sprinkle of salt if you like.
  • Top with remaining melted chocolate and sprinkle with more sea salt if desir
Instructions
  1. Prepare a mini muffin tin with small cupcake liners. For the peanut butter filling, mix the peanut butter, powdered sugar and vanilla together until smooth and combined. Set aside Chop chocolate coarsely.
  2. Place chopped chocolate in a heat-proof bowl set over a saucepan of simmering water. (Make sure the bowl doesn't actually touch the water.)
  3. Stir until smooth and melted.
  4. Spoon a teaspoon of the melted chocolate into each liner and use the back of the spoon to coat the inside of the liner with chocolate. Repeat a couple times to make sure there is a thick layer of chocolate.
  5. Chill the whole pan for 10-15 minutes until chocolate hardens.
  6. Fill each liner with teaspoon of peanut butter filling. Press down a bit to flatten.
  7. Top with a spoonful of caramel.- add a sprinkle of salt if you like.
  8. Top with remaining melted chocolate and sprinkle with more sea salt if desired. Make sure the chocolate goes out to the edges. Chill for another 10-15 minutes until chocolate hardens again. Store in the fridge until ready to serve!
Recipe by The Baker Chick at https://www.thebakerchick.com/salted-caramel-peanut-butter-cups/