March 29, 2016

Dark Chocolate Salted Peanut Butter Cups

Dark Chocolate Salted Peanut Butter Cups | The Naptime Chef

I’d intended to get this up in time for Easter, but whatever. With the new puppy in the house and a three-day weekend it was next to impossible to do much writing at all last week. So! Here we are today with some amazingly delicious homemade candy that will knock your socks off and is just the antidote for all the store bought stale sugary stuff the bunny might have dropped off over the weekend.

I didn’t make these for Easter baskets – I am not that crazy – but I did make them to enjoy at home. I’ve always adored Reese’s Peanut Butter cups but make a conscious effort not to buy them for holidays since my kids don’t care for them and I end up eating the whole bag myself. (Bad!) Instead I came up with this small batch recipe to make at home on special occasions and share with friends. (Good!)

The best part about these is that they are really like the best kind of grown-up peanut butter cup. The crunchy peanut butter is enrobed in smooth dark chocolate which is topped with French sea salt. They are like the decadent older cousin of any Reese’s cup I’ve ever had. Easter or not, make these the next time you are in the mood for a special sweet treat. No explanation required.

Dark Chocolate Salted Peanut Butter Cups

Yield: 2 dozen

Serving Size: 1

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  • 18 ounces dark chocolate, finely chopped
  • ½ cup chunky peanut butter
  • ¼ cup confectioners' sugar
  • ¼ cup light brown sugar
  • 1 teaspoon vanilla extract
  • 2 teaspoons French sea salt


  1. Line up 2 dozen mini muffin on a baking sheet or in a baking pan.
  2. Melt the chocolate in a heatproof measuring cup until just smooth. Then pour enough chocolate into the bottom of each muffin tin so that there is about 1/8-inch of chocolate covering the bottom. Let the chocolate set while you make the peanut butter mixture.
  3. In a bowl stir the peanut butter, sugars, and vanilla until completely incorporated. Then use a small scoop to dollop balls of the peanut butter into each muffin cup. Use the back of a spoon to press the peanut butter disk as flat as possible. Pour the remaining melted chocolate over the top of each peanut butter disk and smooth the top so it is flat. Then sprinkle the top of the chocolate with sea salt.
  4. Place the entire pan in the refrigerator to chill so the chocolate can set completely. Remove and enjoy after 5 hours, or the chocolate is hardened.

3 Responses to “Dark Chocolate Salted Peanut Butter Cups”

  1. J Kirk says:

    Saving this to make as special Christmas gifts!

  2. Adeeb Siddiqui says:

    Novel yet inviting!