Ingredients
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1/2 cup smooth peanut butter
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3 tablespoons powdered sugar
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1 tablespoon Maldon sea salt
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1 bag (12 ounces) chocolate chips, milk, dark, or bittersweet
Instructions
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Melt the chocolate. Place the chocolate chips in a microwave-safe bowl. Microwave for 90 seconds, stirring halfway through, until smooth. If needed, continue heating in short intervals, stirring between each one.
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Create the chocolate bases. Place small paper liners in a mini muffin tin. Add 1 heaping teaspoon of melted chocolate to each liner, spreading it slightly across the bottom.
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Chill the bases. Refrigerate for at least 10 minutes, or until the chocolate has set.
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Prepare the peanut butter filling. In a mixing bowl, stir together the peanut butter and powdered sugar until smooth and combined.
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Shape the filling. Roll approximately 1 teaspoon of the peanut butter mixture into a small ball, then flatten it into a disk. Repeat with the remaining mixture.
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Add the peanut butter layer. Place one peanut butter disk on top of each chilled chocolate base.
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Cover with chocolate. Spoon the remaining melted chocolate over each cup, making sure the peanut butter filling is completely covered.
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Add sea salt. Sprinkle a few flakes of Maldon sea salt over each cup.
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Chill until set. Refrigerate until the chocolate is firm.
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Unwrap and enjoy. Carefully peel away the paper liners and serve.
Notes
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Choose your chocolate: Milk chocolate creates a sweeter cup, while dark or bittersweet chocolate gives a richer contrast to the peanut butter.
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Melt gently: Chocolate can scorch easily, so stir frequently and use short microwave intervals if it needs more time.
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Keep the layers even: Flatten the peanut butter filling into small disks so each cup has a consistent center.
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Cover the filling completely: Spread chocolate all the way to the edges to seal the peanut butter inside.
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Use flaky sea salt: A light sprinkle adds texture and balances the sweetness without overpowering the chocolate.
