Yield: 24 cups
Salted Caramel Peanut Butter Cups
Ingredients
- 16 oz chopped chocolate, I used half dark and half milk, you can use any combination.
- 3/4 cup creamy peanut butter
- 1/4 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
- 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.
- 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.)
- Stir until smooth and melted.
- 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.
- Chill the whole pan for 10-15 minutes until chocolate hardens.
- 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 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!
Nutrition Information:
Yield:
24Serving Size:
1 gramsAmount Per Serving: Unsaturated Fat: 0g