22 December 2012

semi-sweet chocolate peanut butter cups with celtic sea salt.

Super simple & super yum. This is a fun gift for giving for the holidays...it is rare to come across someone who can resist the classic PB & chocolate combo. 

I made a few white chocolate ones too, for my grandmother & skipped the Celtic sea salt. Just melt some white chocolate & replace it where the semi-sweet dark chocolate would be used. 

semi-sweet chocolate peanut butter cups with celtic sea salt. 
makes about 24
Adapted from Martha Stewart

  • 4 ounces white chocolate, chopped
  • 1/2 cup smooth peanut butter
  • 12 ounces semisweet or bittersweet chocolate, chopped
  • 2 tablespoons unsalted roasted peanuts, chopped
  • coarse Celtic sea salt  or Maldon sea salt
  1. Line two 12-cup mini muffin pans with paper liners; set aside (If you don't have a muffin tin, like me, you can just use a baking sheet). In a microwave-safe bowl, combine white chocolate and peanut butter. Microwave, until almost melted, 1 to 1 1/2 minutes, stirring halfway through. Set aside to cool slightly (I used bowls over boiling water to melt the chocolate because I don't have a microwave--gasp!).
  2. Meanwhile, place semisweet chocolate in another microwave-safe bowl. Microwave, stirring once or twice, until almost melted, 2 to 3 minutes.
  3. Dividing evenly, use a spoon to layer semisweet chocolate and peanut-butter mixture into liners, beginning and ending with chocolate; sprinkle with peanuts. Then sprinkle with salt. Place muffin pans in freezer until peanut butter cups are firm, about 15 minutes. Bring to room temperature before serving. Store in the refrigerator.

happy christmas & cheers!

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