Salted Dark Chocolate Peanut Butter Cups Recipes

SALTED DARK CHOCOLATE PEANUT BUTTER CUPS

Steps:

• Place (12) paper or foil liners in the cavities of a standard muffin tin.
• Fill a large saute pan with 2 inches of water and bring to a simmer for your double boiler. Place half of the chocolate chips and 2 teaspoons of coconut oil in a heat proof bowl. Place the bowl of chocolate into the simmering water and stir until melted.
• Using a cookie scoop, evenly divide the chocolate between each liner and rap on the counter a few times to evenly distribute over the bottom of the liner. Freeze for 15 minutes.
• Heat the peanut butter in the microwave for just a seconds to soften slightly and make it spreadable (if necessary). Using a cookie scoop or teaspoon, divide between each liner and spread over the top of the chocolate layer.
• Melt the remaining chocolate and coconut oil in your double boiler using the same heat proof bowl. Divide evenly among the liners and rap on the counter until the chocolate covers the peanut butter layer. Sprinkle with the flaky sea salt and chill in the freezer for 15-20 minutes or in the refrigerator until set.
• Enjoy!

DARK CHOCOLATE PEANUT BUTTER CUPS RECIPE BY TASTY

Steps:

• In a microwave-safe bowl, combine the dark chocolate and 5 tablespoons of coconut oil. Microwave in 30-second intervals, stirring in between, until melted. Add the vanilla and stir until combined. The mixture should be smooth and pourable.
• Pour ½ of the chocolate mixture into the molds, enough to cover the bottom of the mold and come about ⅓ of the way up the sides. Freeze for 15 minutes.
• In another microwave safe bowl, mix together the peanut butter, honey, and remaining 2 tablespoons of coconut oil. Microwave in 30-second intervals, stirring in between, until smooth and pourable.
• Pour the peanut butter mixture evenly over the chocolate layers in the molds. Make sure to leave enough room for the second layer of chocolate. Freeze for 10 minutes.
• Pour the remaining chocolate on top of the peanut butter layer, up to the rims of the molds. Wipe off any excess that spills over the edges. If desired, sprinkle the cups with hemp hearts for added crunch. Freeze for 1 hour, until set, then pop out of the molds.
• The cups will keep in the refrigerator for up to 1 month.
• Enjoy!