For me, this time of year means making lots of homemade candy as well as cookies. I shared my family’s traditional toffee recipe in this post, and explained the history behind my relatives sending boxes of candy to my Grandad during the war. I don’t have anyone specific to send these to, but I think I may have started a tradition of my own! Let me assure you, that making peanut butter cups is really so much easier than it may seem. This whole project came together in about an hour and the end result is super satisfying. I mean when you remove your homemade peanut butter cup from the wrapper you just may be filled with all sorts of kitchen pride and be all happy with yourself. (At least I was!)
Like many things, you can totally adapt these to your own liking. I used half milk chocolate and half dark, but the proportions are up to you. Also, the fillings can be a result of your creativity. Peanut butter and caramel went into mine, but nuts, marshmallow, and pretzel bits could all be added to the middle of these. Because I’m obsessed with it, I sprinkled flaky sea salt on some of mine, but of course that too is up to you as well. Holiday Candy time!!
The process of making homemade peanut butter cups is much easier than you may think! First- chop the 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!
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!
haha not quite. I have a Williams Sonoma I just always avoid that place for fear of busting my wallet.
These look grest!
This looks way too easy, which is unfortunate because now I feel compelled to make them, and I won’t be able to fit into my skinny jeans because I will eat them all. I had planned on making peppermint bark to give out as gifts, but I just might have to change my mind. But… if you have a peppermint bark (pref with dark AND white chocolate), please send it my way!
Hmm- you can get it an Williams Sonoma for sure! My random corner bodega sells it- but that isn’t much help to you huh? :)
oh boy, i cannot wait to make these! thanks for sharing!
Seriously…I would eat this entire batch!!
I love the runny caramel that pours out when you take a bite. These look so good! :)
I love the addition of caramel to these Audra, they look so amazing!!
woow qué rico!!
These look like heaven in a cup. I need to find flaked sea salt. I seem to only be able to find it online :-(
Yes! Let me clarify above..
Looks great. Is that just a mini-muffin pan?
Oh boy…pure deliciousness!
Oh my – these look dangerous to have around the house – I wouldn’t be able to stop at just 1! or 10 actually :)