As you may have observed there’s an underlying, elemental theme to the vast majority of my recipes – they largely contain at least one of the two STAPLE sofiabakes food groups, chocolate or peanut butter. However, when combined, oh my LORD there really is no better combination.
These peanut butter cups include a third important constituent. Salt. The sprinkling addition of splinters of flakey sea salt gives a much-needed dimension which enhances the nuttiness of the peanut butter and somehow makes the chocolate sweeter and deeper in flavour.
You may be wondering WHY THE HELL WOULD I GO TO SUCH LENGTHS WHEN I CAN SIMPLY BUY PEANUT BUTTER CUPS? Well, firstly, these cups required minimal effort, and secondly, they are the perfect edible gift to take when visiting family or friends over the festive season. Because who doesn’t like peanut butter cups? (there is no answer to that rather silly question – NO ONE).
As said, this is rather more an assembly recipe than one that requires the use of an oven. I made dark choc vegan-friendly cups and also white chocolate versions because I had a moment of weakness and decided I needed to make both.
I hope you enjoy this super easy recipe. As always comment below if you have any questions!
p.s Peanut butter cups are really good for incorporating other sweets – throw in some oreo, pretzels, m&m’s etc for an added surprise.
Ingredients – makes 10
- 350g dark chocolate
- 250g smooth peanut butter – I use a pb that uses roasted nuts for the best flavour! Manilife PB or Pic’s PB are my favourites
- 50g icing sugar
- Sea salt
- Line a muffin tin with muffin cases and pop to one side
- In a mixing bowl, beat together the peanut butter and icing sugar until smooth and silky.
- Place the chocolate into a bowl over a pan of simmering water, and gently melt.
- Pour half of the chocolate equally between the muffin cases. Pop into the fridge and let them sit for 5 minutes.
- Remove the cases from the fridge and equally spoon the peanut butter between the cases, smooth the top of the peanut butter to give them a flat surface.
- Top the cases evenly with the remaining chocolate (if it’s gone too firm to pour, pop the chocolate into the microwave on 20sec bursts).
- Tap the tray onto your work surface to even the coating on top of the cups, to give a flat surface.
- Finally, sprinkle each cup with some flaky sea salt.
- Pop into the fridge to set for at least 2 hours.
- Remove the paper and eat!
Lots of love, Sofia xxx