Dark Chocolate Peanut Butter Cups

A halved homemade peanut butter cup cut on a turquoise and white plate

Dark Chocolate Peanut Butter Cups

Dark Chocolate Peanut Butter Cups are the ultimate snack for any sweet tooth. Customize them with any kind of chocolate and your favorite nut butter. This easy dessert is great for anyone who loves a peanut butter-chocolate treat!

Prep Time 30

Cook Time 5

Total Time 35

Servings large peanut butter cups / 12 small peanut butter cups

Calories 337kcal

Ingredients

Chocolate Shell

6 oz. dark chocolate chips 63% cocoa
1 ½ tablespoons unsalted butter

Peanut Butter Filling

½ cup creamy peanut butter
¼ cup light brown sugar packed (60g)
½ teaspoon pure vanilla extract

Instructions

In a double boiler, combine the chocolate and the unsalted butter, heating until the chocolate is melted and smooth. Stir constantly so that the chocolate does not burn. (Alternately, you can melt the chocolate and unsalted butter in a microwave-safe bowl in the microwave at 50% power in 30-second bursts. Keep an eye on it since chocolate burns very easily in the microwave.)
As the chocolate melts, place parchment paper liners into a regular-sized muffin tin.
Pour about 1 tablespoon of melted chocolate into the bottom of each liner. Use a spoon or small rubber spatula to spread the chocolate around the base, as well as the sides, of the paper cup. (Note: At this point, you should only have used about half of the chocolate. This will go on the top of your peanut butter cups!)
Place the muffin tin into the fridge or freezer, and let chill for 30 minutes, or until the chocolate has set.
While the chocolate sets, whip the peanut butter, brown sugar and vanilla extract together using the hand mixer in a large bowl. Set aside for later.
Remove the chocolate cups from the refrigerator or freezer.
Dollop about 1 ½ tablespoons of the peanut butter mixture into the center of each. Spread to even it out with a butter knife or offset spatula to make it an even layer.
Top each peanut butter cup with another tablespoon of melted chocolate until the chocolate covers the peanut butter completely and has a smooth layer of chocolate on top. If the chocolate has hardened, reheat over the double boiler or in the microwave in 15-second bursts at 50% power, stirring occasionally until melty.
Let set in the refrigerator or freezer for another 15-30 minutes.
Remove from the liners and enjoy!

Notes

To make small peanut butter cups, use about ½ teaspoon of chocolate in the base of the muffin tin and chill. Fill with about ½ tablespoon of the peanut butter mixture and spread to flatten. Top with another ½ teaspoon of chocolate before chilling.

If you don't like dark chocolate, you can use bittersweet, semisweet or even milk chocolate to coat these peanut butter cups.

Store the peanut butter cups in the fridge or freezer because they melt easily.

Nutrition