Salted Caramel Peanut Butter Cups

 Salted Caramel Peanut Butter Cups via The Baker Chick

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!)

 Salted Caramel Peanut Butter Cups via The Baker Chick

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!!

 Salted Caramel Peanut Butter Cups via The Baker Chick

The process of making homemade peanut butter cups is much easier than you may think! First- chop the chocolate coarsely.

 Salted Caramel Peanut Butter Cups via The Baker Chick

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.)

 Salted Caramel Peanut Butter Cups via The Baker Chick

Stir until smooth and melted.

 Salted Caramel Peanut Butter Cups via The Baker Chick

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.

 Salted Caramel Peanut Butter Cups via The Baker Chick

Chill the whole pan for 10-15 minutes until chocolate hardens.

 Salted Caramel Peanut Butter Cups via The Baker Chick

Fill each liner with teaspoon of peanut butter filling. Press down a bit to flatten.

 Salted Caramel Peanut Butter Cups via The Baker Chick

Top with a spoonful of caramel.- add a sprinkle of salt if you like.

 Salted Caramel Peanut Butter Cups via The Baker Chick

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!

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.)
  • 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

  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!
http://www.the-baker-chick.com/2012/11/salted-caramel-peanut-butter-cups/

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Comments

  1. Oh my – these look dangerous to have around the house – I wouldn’t be able to stop at just 1! or 10 actually :)

  2. Oh boy…pure deliciousness!

  3. Karl Lodwick says:

    Looks great. Is that just a mini-muffin pan?

  4. Yes! Let me clarify above..

  5. These look like heaven in a cup. I need to find flaked sea salt. I seem to only be able to find it online :-(

  6. Llimaverda.com says:

    woow qué rico!!

  7. I love the addition of caramel to these Audra, they look so amazing!!

  8. I love the runny caramel that pours out when you take a bite. These look so good! :)

  9. Meg Sweet Twist says:

    Seriously…I would eat this entire batch!!

  10. Noellepuanani says:

    oh boy, i cannot wait to make these! thanks for sharing!

  11. 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? :)

  12. The Food Hound says:

    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!

  13. These look grest!

  14. haha not quite. I have a Williams Sonoma I just always avoid that place for fear of busting my wallet.

  15. YES! I am going to make these as part of gifts this year. Do you know if these can be frozen and how long they store out of fridge? I am trying to google similar recipes but I can’t find the answer! Thank you! (Maybe I could make and freeze up to putting PB in, then thaw later on add caramel and finish?)

    • Hey Stephanie! I think these would freeze perfectly. Just layer them with parchment between each layer. Even after they thaw- keep them cool as melty chocolate can become disastrous :)

  16. I made these yesterday :) I didn’t realize that i was supposed to make sure the chocolate went all the way up around the liners… but they still turned out great! The peanut butter filling is just like what you would find in a Reese’s and the caramel is nice and gooey! I’m giving them as a gift to some of my family and I hope they love them as much as I do. Thank you for a wonderful recipe. Merry Christmas to you and your family!

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