Peanut Butter Cups
- Level: Easy
- Yield: 16 peanut butter cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 254
- Total Fat
- 17
- Saturated Fat
- 8
- Carbohydrates
- 23
- Dietary Fiber
- 2
- Sugar
- 18
- Protein
- 4
- Cholesterol
- 9
- Sodium
- 108
- Total: 1 hr 35 min (includes chilling time)
- Active: 35 min
Ingredients
1/3 cup creamy peanut butter
2 tablespoons salted butter, at room temperature
2/3 cup powdered sugar
1/4 cup finely chopped peanuts
1 teaspoon vanilla extract or vanilla bean paste
Pinch kosher salt
One 4-ounce bar white chocolate, chopped
One 4-ounce bar 70% dark chocolate, chopped
Flaky sea salt, for sprinkling
Directions
Special equipment:
16 muffin liners- Line a sheet pan with 16 muffin liners and a second sheet pan with parchment paper. Set aside.
- Add the peanut butter and butter to a medium bowl. With a hand mixer, beat until smooth, about 1 minute. Add the powdered sugar, peanuts, vanilla and salt and slowly mix until everything is thoroughly combined. Take a mounded teaspoon of the mixture and form into a small disc that will fit into the muffin liners, then place on the parchment-lined sheet pan. Set aside and repeat with the remaining mix, making 16 discs in total.
- Melt the white chocolate over a double boiler until smooth. Add 2 teaspoons to the bottom of each muffin liner. Gently press a disc of peanut butter into the center of each, allowing the white chocolate to come slightly up the sides of the discs.
- Melt the dark chocolate over the double boiler. Add 2 teaspoons to the top of each peanut butter cup to cover. Sprinkle the top of each with sea salt and chill for 1 hour to set.
- Enjoy or store in an airtight container in the fridge.