Salted Chocolate Peanut Butter Cups
Salted chocolate peanut butter cups.
Recipe type: Dessert
Serves: 10 mini cups
  • 142g Lindt A Touch of Sea Salt chocolate bar, chopped
  • 1 tablespoon smooth peanut butter
  • 96g smooth peanut butter
  • 32g powdered sugar
  • 1 tablespoon graham cracker crumbs* (optional)
  • pinch sea salt
  1. Melt chopped chocolate bar and 1 tablespoon peanut butter in a small heavy-bottom saucepan over low heat on stove, stirring often, until completely smooth. Immediately remove from heat.
  2. In the meantime, line a mini cupcake pan with 10 mini paper liners.
  3. Spoon 1 teaspoon of melted chocolate in one liner at a time, then, using the back of a small spoon, coat the paper liner with the chocolate almost up to the very top, but not touching the top. Repeat until all 10 liners are coated. Refrigerate the pan for about 20 minutes, or freeze for about 10 minutes.
  4. In the meantime, make the peanut butter filling. Combine the remaining ingredients in a bowl and stir until completely incorporated.
  5. Take the cups out of the refrigerator or freezer, and spoon out 10-12g (or about ½ tablespoon) of the peanut butter filling. Lightly form into a ball with your fingers, then place the ball into one of the chocolate cups. Gently flatten the ball out by pushing it around the cup with your fingers to get it into all the nooks and crannies of the cups. Repeat with remaining filling. If you have some filling leftover, either eat it, or divide it up into cups that look like they may need a little bit more.
  6. Here is where you can either top the cups with 1 teaspoon each of the remaining melted chocolate, then spread it around to completely cover the peanut butter, then refrigerate for 1 hour or until set, or, if you want a perfect smooth top, then follow the procedure below.
  7. After filling with peanut butter filling, refrigerate the cups again. Gently re-heat melted chocolate until just warm and runny again. Remove from the heat. Take out the cups from the ‘fridge, then, one at a time, spoon 1 teaspoon of the melted chocolate on top of the peanut butter filling in the cup. Do not touch the melted chocolate once it’s on top! Instead, pick up the pan and gently tilt it this way and that way until the chocolate covers the peanut butter filling entirely. Gently tap the pan on a hard surface if you’re having trouble filling any gaps. The main thing though is to not touch the chocolate at all in order to get that smooth surface. Repeat with remaining cups.
  8. Refrigerate again for about 1 hour or until set. Or freeze for up to 30 minutes. Store leftovers in the refrigerator. They taste great straight from the refrigerator, but you’ll get a better peanut butter taste if you let them come to room temperature first, for about 10-15 minutes.
* If you can’t find graham crackers, use a plain sweet biscuit or cookie, like Arnott’s Nice biscuits. Basically the crumbs are providing texture in the filling.
Recipe by sweetest kitchen at