Salted Dark Chocolate Peanut Butter Cups are a healthier way to enjoy your peanut butter cups with zero added sugar and only 4 ingredients!
Happy Halloween! Hopefully you haven’t dipped into your candy stash already…I’ve been good so far. I normally never go out of my way to eat candy, but when there are bags of it in the house my willpower goes out the window. These Salted Dark Chocolate Peanut Butter Cups have kept my hands out of the candy bags this year and they’re staying out.
But don’t quote me just in case.
I’ve been tinkering around with this recipe for the past few weeks, and have used both almond butter and peanut butter. They’re both amazing, but there’s some nostalgia involved when I say I prefer peanut butter. I grew up eating Reese’s like the majority of people out there, so peanut butter is where it’s at for me.
I tried adding some maple syrup and coconut oil to the nut butter while testing this recipe and finally came to the conclusion that there was no reason to do it. I mean, have you ever dunked dark chocolate into peanut butter? I have, and it’s pure heaven. I love the big peanut butter flavor without any added sugar or fat — if it ain’t broke, don’t fix it!
I used Guittard extra dark chocolate chips for this recipe because I get really lazy when it comes to chopping chocolate. Guittard is a quality brand and I’m not getting paid to say so — I just love it. If you prefer chopping up a bar of dark chocolate, feel free to do so.
These Salted Dark Chocolate Peanut Butter Cups come together very quickly, but the hardest part is waiting for the chocolate to set. I froze the bottom layer of chocolate for 15 minutes to keep things neat and tidy, then topped it with the peanut butter and more melted chocolate. Sprinkle with flaky sea salt and chill your peanut butter cups in the fridge or freezer until set.
I was a little impatient to take my photos (and eat one), so as soon as the chocolate appeared to be set, I removed the paper liners. The peanut butter oozed out because it wasn’t entirely set yet, so that’s why it’s a little oozy in my photos. I have to admit, I think the oozy peanut butter looks kind of appealing. To minimize the mess, keep yours in the liners until you’re ready to eat them.
These Salted Dark Chocolate Peanut Butter Cups are going to satisfy your candy cravings in the biggest way. They’re just sweet enough and have big dark chocolate peanut butter flavor. The flaky sea salt takes them over the top, and it’s safe to say you may never crave those other peanut butter cups again.
These are peanut butter cups for grown ups, but don’t be surprised when your kids want them too. 🙂
More chocolate peanut butter love!
- (1) 11.5 ounce bag extra dark chocolate baking chips (I used Guittard), divided
- 4 teaspoons coconut oil, divided (you may substitute with butter)
- ½ cup creamy peanut butter
- flaky sea salt, for sprinkling (I used Maldon)
- Place (12) paper or foil liners in the cavities of a standard muffin tin.
- Fill a large saute pan with 2 inches of water and bring to a simmer for your double boiler. Place half of the chocolate chips and 2 teaspoons of coconut oil in a heat proof bowl. Place the bowl of chocolate into the simmering water and stir until melted.
- Using a cookie scoop, evenly divide the chocolate between each liner and rap on the counter a few times to evenly distribute over the bottom of the liner. Freeze for 15 minutes.
- Heat the peanut butter in the microwave for just a seconds to soften slightly and make it spreadable (if necessary). Using a cookie scoop or teaspoon, divide between each liner and spread over the top of the chocolate layer.
- Melt the remaining chocolate and coconut oil in your double boiler using the same heat proof bowl. Divide evenly among the liners and rap on the counter until the chocolate covers the peanut butter layer. Sprinkle with the flaky sea salt and chill in the freezer for 15-20 minutes or in the refrigerator until set.
If you'd like a softer peanut butter cup, leave it out at room temp for just a few minutes before eating.
Recipe by Flavor the Moments.