Reese’s has nothing on these guys. Chocolaty, peanut buttery, and absolutely sinful, these petite cups will satisfy any craving for candy you might have.
Yield 6 peanut butter cups
6 ounces of dark chocolate, melted
1/2 cup of all-natural smooth peanut butter
1 tablespoon of honey or coconut nectar
1/2 teaspoon of vanilla extract
A pinch of salt
In a small saucepan, melt the dark chocolate. Line a mini muffin pan with 6 liners and, using a pastry brush, paint a light layer of melted chocolate directly on the liner. Place in the freezer for 5 minutes to harden, then paint on another layer of approximately the same thickness. Let chill for another 5-10 minutes.
In a small bowl, stir together the peanut butter with the honey or coconut nectar, vanilla extract, and salt. Using a little ice cream scoop or a small spoon, scoop about a tablespoon of the peanut butter into each of the 6 chocolate-painted liners.
Let chill in the freezer for 15 minutes to harden slightly, then paint a final layer of chocolate on top. Put back in the freezer to harden completely; repeat the process again once more if you’d like an extra-thick layer on top.